This colorful vegan stuffing with roasted delicata squash and brussels sprouts is a Thanksgiving fave. Full of delicious, caramelized flavor and tossed with a maple vinaigrette, then served warm. Easy to make on a sheet-pan and makes clean up a breeze!
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.
1medium delicata squash, deseeded andcut into 1/2 inch half moon slicees
1poundbrussels sprouts,trimmed and halved
5small shallots,quartered
3sprigs fresh thyme
5clovesgarlic,peeled
5piecesof stale sourdough bread or gluten-free breadcut into 1/2 inch cubes
1/4cupolive oil
2teaspoonskosher salt
1/3cupdried tart cherries
Vinaigrette:
1 1/2tablespoonsmaple syrup
3tablespoonsolive oil
2tablespoonsapple cider vinegar
roasted garlic from stuffing
1/4teaspoonkosher 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.
I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.
Sounds like a wonderful anytime dish if you skip the bread and serve over couscous. I’ve been looking for a sprout dish, and I’ve just recently dicovrred delicatos.
I love that the bulk of stuffing is actually vegetables. I love stuffing but often find myself eating too much if I’m being honest. Also, double props for the single sheet pan technique! With delicata squash and Brussels it’s truly a win in my book!
Vegetables FTW! They’re my favorite part of this recipe, along with the pop of sweet from the cherries. And anytime I can do fewer dishes, I’m sold. :) Thanks for reading, xo.
This is such a gorgeous dish. I am definitely going to be adding it to a holiday menu this year! Wish we got delicata squash in Morocco, but none to be found so far :( Maybe I’ll try with pumpkin! xx
I’m all in for the high ratio of crispy edges and only a few dishes to deal with – please and thank you! This is gorgeous , Amanda. I adore the cherries in this savory stuffing.
Jennifer
November 19, 2017
Sounds like a wonderful anytime dish if you skip the bread and serve over couscous. I’ve been looking for a sprout dish, and I’ve just recently dicovrred delicatos.
amandapaa
November 19, 2017
serving it over couscous is a great idea!
Stacy | POP KITCHEN
November 13, 2017
I love that the bulk of stuffing is actually vegetables. I love stuffing but often find myself eating too much if I’m being honest. Also, double props for the single sheet pan technique! With delicata squash and Brussels it’s truly a win in my book!
amandapaa
November 13, 2017
Vegetables FTW! They’re my favorite part of this recipe, along with the pop of sweet from the cherries. And anytime I can do fewer dishes, I’m sold. :) Thanks for reading, xo.
Ruby
November 13, 2017
This is such a gorgeous dish. I am definitely going to be adding it to a holiday menu this year! Wish we got delicata squash in Morocco, but none to be found so far :( Maybe I’ll try with pumpkin! xx
amandapaa
November 13, 2017
ooo, but small diced kabocha would work well too! xo
Cathy @ Noble Pig
November 11, 2017
Cherries are the perfect addition to any stuffing. That bit of sweetness with the savory is on point.
amandapaa
November 13, 2017
yes, that’s exactly what i was thinking!
amandapaa
November 10, 2017
give it a go! sometimes it just takes straying from the traditional. :) xo
Kelsey @ Appeasing a Food Geek
November 9, 2017
Loving the crispy effect with the sheet pan! Also, that ingredient combo sounds like perfection. Thanks for sharing Amanda! xoxo
Traci | Vanilla And Bean
November 9, 2017
I’m all in for the high ratio of crispy edges and only a few dishes to deal with – please and thank you! This is gorgeous , Amanda. I adore the cherries in this savory stuffing.