The holiday season is in full swing for some and fast approaching for many! While we all have our favourite holiday dishes, dare to make some new traditions by making veggies the star of this popular side dish.
Serves: 6 (as a main) OR 10-12 (as tasty side)
Ingredients
- 3 cups (1/2-inch) cubed peeled butternut squash
- 2 cups baby spinach (or other favourite dark green leafy!)
- 2 teaspoons olive oil
- 2 medium onions, chopped
- 1 garlic clove, finely minced
- 1 to 2 Tablespoon fresh Sage, finely chopped
- 2 teaspoon fresh thyme, finely chopped
- 2 cups 1% milk
- 1 cup grated fresh asiago OR parmesan cheese, divided (try a variety under 20 % milk fat)
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 3 large eggs
- 2 large egg whites
- Day-old crusty bread, preferably 100% whole wheat (about 9 cups, cubed)
Directions
- Preheat oven to 400°. Coat 1 cookie sheet with 1 tsp of the olive oil.
- Place squash cubes in a single layer on cookie sheet.
- Sprinkle with 1/4 teaspoon salt and bake at 400° until tender (about 12-14 minutes).
- Remove from oven and set aside; reduce oven temperature to 350°.
- Heat remaining oil in a medium nonstick pan over medium-high heat.
- Add onion; sauté 5 minutes or until tender.
- Add garlic and spinach; sauté until wilted (about 1 minute)
- Remove from heat; and allow to cool slightly.
- Whisk together 1/2 cup cheese, pepper, nutmeg, sage, thyme, eggs, egg whites and milk in a large bowl.
- Stir in squash and onion mixture.
- Add bread, and stir gently to combine. Let stand 10-15 minutes.
- Transfer mixture into a 9 x13 baking dish and top with remaining 1/2 cup cheese.
- Bake at 350° for 45-50 minutes until stuffing is set and lightly browned.
Packed with protein and nearly 3 times the fibre of its traditional counterpart, this better-for-you version makes a great nutritious addition to the holiday table! Pair it with a steamed broccoli side or crisp romaine salad for added veggie goodness.
