tablespoons extra-virgin olive oil, divided
small butternut squash, peeled, seeded, and diced, about 3 cups
package (7.4 oz) Nature’s Fynd Maple Flavored Meatless Breakfast Patties, cooked according to package directions, chopped
small onion, diced, about ¾ cup
celery stalks, chopped, about 3⁄4 cup
cups cubed day-old bread (6 slices whole wheat or whole grain)
teaspoons finely chopped fresh sage
teaspoons fresh thyme leaves
cup finely chopped fresh parsley
cups low-sodium vegetable broth + more as needed
Kosher salt to taste
Preheat oven to 400 degrees F. In a small bowl, toss squash with 1 tablespoon olive oil and a pinch of salt.
Place on a parchment-lined baking sheet in an even layer and roast in the oven until soft, 15-20 minutes.
Remove squash and reduce oven to 350 degrees F.
Meanwhile, in a large skillet over medium heat, add 1 tablespoon olive oil. When shimmering, add onion and celery and cook 2-3 minutes until soft and translucent.
Add bread, sage, thyme, and parsley and gently toss. Add roasted squash, Nature’s Fynd sausage, and 2 cups of stock.
Season to taste with salt and add more stock if necessary.
Place stuffing into a 2 or 3 quart baking dish. Bake until top is brown and crispy, 25-30 minutes. Serve.
Per serving (½ cup): Calories: 130 kcal, Fat: 4.5 g, Sat Fat: 0.5 g, Sodium: 300 mg, Carbohydrates: 20 g, Protein: 6 g
Allergen information: soy in breakfast patties, wheat in bread.