Happy Friday! Today is a very special day- not just because its Friday and the weekend is just a few hours away. Today is Ski Boots in the Kitchen’s 2nd Birthday!! Happy Birthday blog! I made you some delicious stuffing to celebrate! Thank you to everyone that has followed me, made my recipes and enjoy this journey with me, it’s been so much fun! In celebration of our 2nd birthday we have a super awesome, shiny and new Ski Boots in the Kitchen logo created by my amazing sista Anabelle McLean! I don’t know about you but I am excited for some fall activities this weekend! I went out and bought a couple pumpkins to carve and I am planning on making my favorite Stew in a Pumpkin which was my very first post on the blog two years ago! If you have not tried this stew, please stop what you are doing and get your yourself to a grocery store STAT and start cooking. It is the best fall recipe… possibly ever!

I thought you’d enjoy some of the wildlife I’ve been seeing around Park City lately. All the deer and moose are out trying to fatten up before winter and I am doing the same in my kitchen! I have already started to think about the holidays and delicious recipes to share with your family and friends this Thanksgiving, Christmas and Hanukkah! This recipe for stuffing is an awesome way to get all your veggies- butternut squash, apples and cranberries add the perfect sweetness, while the pecans give the stuffing a lovely crunch! This recipe is so tasty, it will definitely become a new family favorite! Hope you have a great weekend! Cheers!

Lasagna-Stuffed Spaghetti Squash Butternut Squash, Brussels Sprout and Apple Stuffing (Click for printer friendly version)

(Serves 6-8)

Recipe from Food52

• 1 pound butternut squash, cubed
• 1 pound brussels sprouts, halved
• 1 medium gala apple, cut into a 1/2 inch dice
• 2 shallots, thinly sliced
• 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
• 1 cup onion, diced
• 1 cup celery, diced
• 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
• 1 1/2 cups vegetable broth (plus extra as needed)
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon chopped fresh sage
• 1/3 cup dried cranberries
• 1/3 cup pecans or walnuts (optional)
• Sea salt and pepper to taste

Directions:

1. Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.
2. Heat other tbsp oil in a large pot. Saute the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
3. Add the roasted vegetables, cranberries, pecans, and seasonings, gently toss to combine. Add the vegetable broth and stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.