This recipe comes from Sweet Roots, a farm-to-table meal delivery service in New York City that pairs personalized menu planning with organic, ready-to-cook ingredients.
Photo: Sean Dooley
Paleo Walnut and Butternut Squash Stuffing
1 cup chopped walnuts
½ cup slivered almonds
3 Tbsp. olive oil
1 medium sized butternut squash, diced into ½-inch cubes
3 parsnips, diced into ½-inch cubes
Freshly ground black pepper
2 large shallots, sliced ⅛-inch thick
3 celery stalks, diced into ¼-inch cubes
2 garlic cloves, minced
3 thyme sprigs
10 sage leaves
3 stems marjoram, leaves removed
4 stems parsley, leaves removed
1 lb. pork sausage (optional)
Preheat the oven to 350 degrees.
Spread the walnuts and almonds in an even layer on a baking pan. Toast the nuts for 5 minutes, carefully turn with a spatula, and bake for an additional 5 minutes, or until fragrant and lightly browned.
Meanwhile, chop all of the herbs together, and set them aside.
In a large skillet over medium high heat, add 2 Tbsp. oil. Sear the butternut squash and parsnips, stirring occasionally, until it starts to brown, about 5 minutes. Season with salt and pepper and reserve in a large bowl.
If using sausage, add it to the skillet and cook through, breaking apart large pieces with a spoon, about 5 minutes. Remove from skillet and add to the bowl with vegetables.
Return the skillet to medium-high heat and add 1 Tbsp. oil. Sauté the shallots, celery, and thyme sprigs until fragrant and slightly browned, about 4 minutes. Season with salt and pepper. Discard thyme stems.
Add butternut squash, parsnip, and sausage (if using) back to skillet with the parsley, marjoram, and sage. Sauté for an additional 4 minutes to combine. Add roasted nuts, mix, and enjoy!