Challah and Vegetable Stuffing

Author

Helen Park

Servings

6 to 8

Category

Side Dish

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
• 2 tsp fine sea salt
• 1 Tbsp Luberon blend
• 2 tsp black pepper, ground
• ½ cup olive oil

Directions

1. Preheat the oven to 400°F.
2. In a food processor, pulse the challah bread chunks in batches to make roughly torn breadcrumbs.
3. In a large bowl, toss all ingredients together to combine well.
4. Arrange evenly in a baking dish and bake, covered, for 30 minutes or until the squash is tender.
5. Uncover and bake 10 more minutes or until the top is golden brown.