Breadless Stuffing with Butternut Squash and Sage
Prep time
Cook time
Total time
This bread-less stuffing has all the flavor of traditional stuffing without the bread. Instead it's got roasted butternut squash and cauliflower as a base, and then all the usual stuffing ingredients.
Recipe type: Side dish
Cuisine: American
  • 1 small head cauliflower, cut in small florets
  • 4 cups butternut squash, cut into small cubes
  • 3 tbsp avocado oil (or extra-virgin olive oil)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 stalks celery, sliced small
  • 8 oz baby bella mushrooms, chopped small
  • 1 apple, diced small
  • 8-10 sage leaves, finely chopped
  • ½ tsp dried thyme
  • 2 tbsp parsley, finely chopped
  • sea salt
  • black pepper
  1. Preheat oven to 400°. Place cauliflower and butternut squash on a baking sheet (tip: line with parchment paper for easy clean up) and toss in oil (about 1-2 tbsp). Season with salt and pepper. Roast at 400° for about 30 minutes, until browned.
  2. Heat a large skillet over medium heat. Add the rest of the oil to the pan, then add onion and sauté 5 min. Add mushrooms and continue sautéing, stirring occasionally, 5-10 minutes until they shrink up. Add garlic, and celery and cook another 5 minutes. Add apple, thyme and sage and cook another 2-3 minutes.
  3. When roasted vegetables are done, combine everything together in a serving dish. Add parsley, season with salt and pepper. Serve immediately or store in fridge to reheat later.
Recipe by Megan Adams Brown at