Home Recipes Vegetarian Sheet Pan Stuffing with Tart Cherries

Vegetarian Sheet Pan Stuffing with Tart Cherries

This recipe features roasted delicata squash, brussels sprouts, and shallots, combined with crispy bread cubes and sweet Montmorency U.S. Tart Cherries. Recipe courtesy of Amanda Paa, heartbeetkichen.com

Ingredients

	Stuffing
1	medium delicata squash, deseed and cut into 1.25 cm thick half moons
450 g	brussels sprouts, trimmed and halved
5	shallots, quartered
3	sprigs fresh thyme
5	cloves garlic
190 g	cubed, seedy bread
60 ml	olive oil
1 1/2 tsp	salt
45 g	dried Montmorency tart cherries
	Vinaigrette
1 1/2 tbsp	maple syrup
3 tbsp	olive oil
2 tbsp	apple cider vinegar
	roasted garlic from stuffing
1/4 tsp	salt

Step 1
Preheat oven to 190°C. On two large half sheet pans, add all squash, sprouts, shallots, garlic, thyme. Put the bread on the end of one sheet pan. Drizzle olive oil and sprinkle salt over ingredients and lightly toss with hands, keeping bread separate.
Step 2
Bake for 7-8 minutes, until bread is golden brown and remove that, setting aside. Return pans to oven and continue to roast for 30 minutes, until all vegetables are tender.
Step 3
Remove from oven and pick out the roasted garlic. Blend garlic plus all vinaigrette ingredients in a small blender of food processor.
Step 4
Combine all vegetables on one pan and add toasted bread and tart cherries. Pour vinaigrette over stuffing and stir. Serve warm.

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Dessert, Fruits & Vegetables, Gluten-free, Snack, Vegetarian or Vegan

Vegetarian Sheet Pan Stuffing with Tart Cherries

Ingredients

Stuffing

Vinaigrette

Step 1

Step 2

Step 3

Step 4

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