Side dishe for 9

Squash Kale Walnut Stuffing

Name: Squash Kale Walnut Stuffing
Total time: 115 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 loaf multigrain artisan bread; 1 small butternut squash; 2/3 cup olive oil; 1 large yellow onion; 1 10 bag chopped kale; 2 cloves garlic; 2 tsp dried sage; 4 cups vegetable or chicken broth; 1 cup walnuts

Toasted bread combines with roasted squash, sautéed kale, walnuts, broth, and sage before baking until tender and browned.

$1.14per serving $

115 minstart to table

9servings

American Dairy-free Budget Side dishes Thanksgiving on a budget Fall

Ingredients

1 loaf multigrain artisan bread
1 small butternut squash
2/3 cup olive oil
1 large yellow onion
1 10 bag chopped kale
2 cloves garlic
2 tsp dried sage
4 cups vegetable or chicken broth
1 cup walnuts

Steps

Heat the oven to 350 F, cube the bread, and toast it on a large baking sheet for 15 minutes.
Peel and cube the squash, toss it with oil, and roast it on a 9-by-13-inch pan at 425 F for 25 minutes.
Cook the onion, garlic, and remaining oil in a large skillet over medium heat for 6 minutes.
Add the kale and sage, then cook for 5 minutes until the kale softens.
Combine the bread, squash, kale mixture, walnuts, and broth in a greased 9-by-13-inch baking dish.
Cover and bake at 375 F for 25 minutes, then uncover and bake for 10 minutes until browned.