Butternut Squash, Mushroom and Kale Dressing
This savory comfort dish is jammed packed with vitamins that will help you stay healthy this holiday season without skimping on flavor.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
- 2 cups cubed butternut squash
- 2 tablespoons olive oil divided
- 8 ounces sliced shitake mushrooms
- 7 fresh sage leaves minced
- 2 cloves garlic minced
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 large bunch kale trimmed and chopped
- 4 cups cubed bread
- 1 1/2 cups vegetable broth
- 1 tablespoons Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with 1 Tbsp. oil. Place on baking sheet and roast 40 minutes, or until browned and tender.
- Reduce oven heat to 350°F.
- Heat remaining 1 Tbsp. oil in a skillet. Add mushrooms and cook 5 minutes, or until they begin to brown. Add sage, garlic, salt and pepper and cook 2 minutes. Add kale and cook 3-5 minutes, or until kale is wilted down.
- Toss bread, squash and cooked mushrooms and kale together in a 2 quart casserole dish. Pour broth over top and cover with a lid or foil.
- Bake 30 minutes. Add Parmesan cheese and bake additional 10-15, or until top is crispy.
Butternut squash, mushrooms and kale combine with whole grains for a hearty dressing in this recipe by Kath Younger, blogger at Kath Eats Real Food.
Kath is a registered dietitian who is “eating and blogging her way through life.” Her blog is a popular resource to find a variety of health topics and slices of her life.
