If you're looking for a whole food, plant based substitution for stuffing, you've found it! This dish is savory and tasty, yet also very low fat. It has all the flavors and richness of traditional stuffing, but is gluten-free, grain-free, dairy-free, and vegan. It's better than stuffing!
This stuffing is great on it's own as a side or main course. I love to use the leftovers to top salads or just reheat for a quick meal.
Roast the butternut squash on a parchment paper lined baking sheet at 400 degrees for about 20 minutes or until beginning to brown. You can turn the squash to brown on additional sides if desired.
For crispier squash, toss with 1 tsp of olive oil before roasting.
Add the remaining 1 tsp of olive oil to a hot saute pan.
Add the onions. Saute on medium high heat for a few minutes until translucent.
Add the garlic to the saute pan. Saute for a few minutes. Stir as needed to prevent sticking or burning. If the pan starts to stick, add a few tablespoons of water or vegetable stock as needed throughout the cooking process.
Add the celery, carrots, and poultry seasoning. Continue to saute until the vegetables begin to soften, about 15 minutes. Add water or vegetable stock as needed to prevent sticking. You may cover the pan to quicken cook time.
Add the dried cranberries. Mix and allow to get warm.
When the squash is done, add this to the rest of the vegetables.
Add salt to your taste preference.