Challah and Vegetable Stuffing
Full of fall vegetables and rich challah bread, this vegetable (stuffing) is a great seasonal side dish.
Category
Side Dish
Servings/Yield
6 to 8
Author
Helen Park
Ingredients
1 pound challah bread, cut into large chunks
1 bunch dinosaur kale, stemmed and cut into 1” pieces
2 cups butternut or kabocha squash, 1” chunks
1 cup red onion, sliced ¼”
2 cups crimini mushrooms, sliced ¼”
3 cloves garlic, chopped
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2 tsp fine sea salt
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1 Tbsp Luberon blend
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2 tsp black pepper, ground
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½ cup olive oil
Directions
Preheat the oven to 400°F.
In a food processor, pulse the challah bread chunks in batches to make roughly torn breadcrumbs.
In a large bowl, toss all ingredients together to combine well.
Arrange evenly in a baking dish and bake, covered, for 30 minutes or until the squash is tender.
Uncover and bake 10 more minutes or until the top is golden brown.
Recipe Note
Variations and Ideas
Round out your La Boite Thanksgiving with some of our Mediterranean and Persian inspired accompaniments.
Roasted Turkey and Braised Kefte
Challah and Vegetable Dressing
Cataluña Roasted Sweet Potatoes
Questions? Contact helen@laboiteny.com
