This Low-Carb Butternut Squash Stuffing is perfect, not only this time of year, but whenever you need a guilt-free comfort food! It’s quick and SO simple to throw together! It makes great leftovers and is perfect for meal prep throughout the week!
Ingredients:
- 1.5 lb fresh butternut squash, choppeed
- 1 large onion, diced
- 3 stalks celery, chopped
- 2 CHOMPS Crankin' Cranberry Beef sticks, chopped
- 2 tsp coarse Himalayan pink salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ground pepper
- 1 1/2 tsp ground sage
- 1 1/2 tsp marjoram
- 1 1/2 tsp thyme leaves
- 3 tbsp avocado oil, sub melted butter/ghee/coconut oil
Instructions:
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Preheat oven to 450 degrees.
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Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.
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In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.
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Transfer to a lined, wide baking dish. The larger the dish, the quicker it's going to cook and the more it's going to "roast" - because the veggies will be spread out. There isn't a wrong way to cook this. In a smaller, deeper pan, the stuffing will "steam" because the veggies will be touching more. Either way, it's going to be delicious!
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Bake for 20 minutes.
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Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.Original recipe from: Butter Addict Gone Paleo
