This stuffing is made without bread! Using all whole food ingredients, it’s packed with nutrients like beta-carotene, and immune-boosting chemicals. I like to make sure the squash is cut into smaller cubes that are all relatively the same size, which allows for even cooking. To quickly mince the mushrooms, simply toss them all into a food processor fitted with the “s” blade and pulse until minced.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
red onions
diced
1 large
butternut squash
peeled and diced
(about 8 cups)
4
celery stalks
chopped
1 pounds
cremini mushrooms
minced
¼ cups
chopped
fresh sage
½ cups
chopped
parsley
1 teaspoons
Herbamare
(or sea salt)
1 teaspoons
freshly ground
black pepper
½ cups
raw pecans
toasted and chopped
(optional)
