Average Recipe
Prep Time
20 minutes
Cook Time
1 hour

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.

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)