Sheet Pan Vegetarian Stuffing with Delicata Squash and Brussels Sprouts

I love spending an entire day in the kitchen. Making a recipe that has upwards of ten steps and a slew of ingredients is something I enjoy. A challenge, which I struggle to find in other areas as I get older. BUT I feel equally triumphant when I’m able to make something more efficiently without comprising taste or texture; A sort of kitchen prowess, fist bump kind of feat.

Take stuffing for example, which would traditionally create a mountain of dishes, double the time, and three times the effort of this vegan sheet-pan version. 

And this one includes my absolute favorite fall ingredients. Highly customizable, I choose to nestle in sprigs of thyme, garlic, and shallots alongside seedy sourdough bread, delicata squash, and brussels sprouts.

Making Vegan Stuffing on a Sheetpan:

I firmly believe that the sheet pan is your number-one ally to making a lot of miracle meals, a true workhorse. Baking stuffing on a sheet pan ensures a high ratio of crispy edges, in contrast to what I find often too “custardy” with traditional recipes.

I kept the bread cubes on the end of one pan, and removed after 8 minutes, just as they were golden brown. Everything else caramelizes for about 30 minutes, and when finished, dried tart cherries are stirred in adding a bit of sweetness.

To ensure there’s moisture throughout, I mixed up a quick and punchy vinaigrette, which balances the savory, toasted notes and gives the bread a little something to soak up. And it repurposes the garlic cloves that roasted in the stuffing, blending them with the other vinaigrette ingredients.

More Vegetarian Side Dish Recipes:

• Easy Potatoes Au Gratin with Gruyere
• Wild Rice and Butternut Squash Salad
• Stovetop Caramelized Carrots with Garlic and Honey

Sheet Pan Vegan Stuffing with Squash and Brussels Sprouts

This colorful vegan stuffing with roasted delicata squash and brussels sprouts is a Thanksgiving fave! Tossed with a maple vinaigrette.

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Prep Time :20 minutes minutes

Cook Time :30 minutes minutes

Total Time :50 minutes minutes

Yield: 6 servings

Author: Amanda Paa

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Ingredients

• 1 medium delicata squash, deseeded and cut into 1/2 inch half moon slicees
• 1 pound brussels sprouts, trimmed and halved
• 5 small shallots, quartered
• 3 sprigs fresh thyme
• 5 cloves garlic, peeled
• 5 pieces of stale sourdough bread or gluten-free bread cut into 1/2 inch cubes
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1/3 cup dried tart cherries

Vinaigrette:

• 1 1/2 tablespoons maple syrup
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• roasted garlic from stuffing
• 1/4 teaspoon kosher salt

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Instructions 

• Preheat oven to 375 degrees F. On two large half sheet pans, add all squash, sprouts, shallots, garlic, thyme. Put the bread on the end of one each sheet pan. Drizzle olive oil and sprinkle salt over ingredients and lightly toss vegetables with hands, keeping bread separate.
• 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 to 35 minutes, until all vegetables are tender are have some caramelization. Remove from oven and pick out the roasted garlic.
• Blend garlic plus all vinaigrette ingredients in a small blender of food processor. Combine all vegetables on one pan and add toasted bread and tart cherries.
• Pour vinaigrette over stuffing and stir. Serve warm.