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Full of fall vegetables and rich challah bread, this vegetable (stuffing) is a great seasonal side dish.
6 to 8
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
2 tsp fine sea salt
1 Tbsp Luberon blend
2 tsp black pepper, ground
½ cup olive oil
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.
Round out your La Boite Thanksgiving with some of our Mediterranean and Persian inspired accompaniments.
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