Butternut Squash, Cranberry, and Lentil Stuffing pictures and recipe mods

 HAHA!!

TOTALLY FORGOT that I was prepping this for last night's dinner WELL! IT will be ready for today!

Very much a modified version (vegan, grain free, added sugar free version) of a favourite stuffing recipe.

#holidayrecipes #plantbased #alwaysmodifying #vegetarian #makeityourown

The original recipe can be found here Butternut Squash, Cranberry, and Lentil Stuffing

All done! And tastes great 🖒😊 Mods include using sweet potato instead of bread, using more lentils, roasting sweet potatoes and butternut squash seasoned the same as the lentils, sauteed onions and celery seasoned the same as lentils....no chicken broth...coconut oil instead of butter...mixed all together and THEN topped off with frozen cranberries and roasted for 30 min together.

Here is the list of ingredients with my mods

Ingredients

For the lentils

• 1 & 1/2  3 cups dry green lentils
• 2 & 1/4 cups cups water
• 1 bay leaf
• 1 clove garlic, smashed and minced (or 1 teaspoon from a jar)
• 1/2 teaspoon dried sage*
• 1/4 teaspoon dried thyme*
• pepper to taste
• 1/2 teaspoon salt, add after lentils are cooked

For the rest

• 3/4 loaf day-old French bread, torn (about 8 cups)*  (used sweet potato instead)
• 2 tablespoons salted butter coconut oil
• 5 cups butternut squash (AND about 2 medium sweet potato), chopped bite size
• 1 large RED onion, chopped
• 2 cups celery, chopped
• 2 teaspoons kosher salt  sea salt
• 1 & 1/2 teaspoons pepper
• 1 tablespoon dried parsley*
• 2 teaspoons dried sage*
• 1 tablespoon dried thyme
• 2 4 or 5 cloves garlic, smashed and minced
• 1 & 1/2 cups dried frozen cranberries
• 6 tablespoons salted butter coconut oil
• 3 cups chicken broth