A great way to prepare winter vegetables is roasting prior to pairing them with other ingredients. I am a vegetable roasting junkie. My first love was Roasted broccoli and I was hooked from that point on. It is seriously that good.
The fun part about making this dish was that I literally roasted every veggie before it went into the stuffing. A roasting junkie’s dream come true. Even the celery. If you have never roasted celery please stop what you are doing in life, go out and do so now. Roast it. Then put it on everything.
The flavor. Oh the flavor…
The second best part about making this dish was not only the amazing smoky flavor, but that it tasted soooo good with the slight hints of sweet from the kombucha squash and raisins. Not to mention the tart goat cheese randomly melted on top?!? Oh my word. You can stop drooling on your keyboard now. Ok. I’ll stop too.
Good thing this recipe makes two pans. You can eat one and freeze one for later. Or freeze small emergency portions for moments when you need your roasted veggie fill, stat! Or you could just eat fresh roasted celery. I’m just sayin…
PRODUCE: NUTRITIONAL HIGHLIGHTS – FEBRUARY
This dish is PACKED with yummy winter veggies like brussels Sprouts, kobocha squash, and in the south where I live, celery. Did you know celery was a winter veggie? Neither did I. Are you concerned that I have centered this entire post around my fascination with celery? Did you roast it yet? Seriously, do it.
Kobocha squash is a Japanese variety squash and can actually be found throughout the year, however it is most commonly seen in the fall and winter months when all the other winter squash is grown. It is a great source of fiber, alpha-carotene and beta-carotene. Add in brussels sprouts and you have a dish that is rich in Vitamins C and E as well as lutein and zeaxanthin, antioxidants that may help prevent eye disease.
Can you SEE what I am saying? Hehehe. Ok, bad joke.
May your tastebuds have an amazing day! Happy Roasting!!
- 1 kobocha squash, cut in half, seeds and pulp scooped out
- 4 celery stalks
- 2 onions, chopped
- 2- 3 cups Brussel sprouts (1 container)
- 2 garlic cloves, minced
- 2 packs turkey sausage (approx 1 pound each)
- 1 loaf whole wheat bread (I used half ezekiel/half local bakery wheat bread)2 packs turkey sausage
- ½ cup raisins
- 1½ cup chicken stock
- ¼ cup heavy cream
- 2 eggs, beaten
- Goat cheese for topping
- 1 tbsp thyme
- 2 tsp ground sage
- 1 tsp pink salt
- 1 tsp ground pepper
- High heat oil, such as coconut or avocado
- Preheat oven to 450. On one baking sheet, place squash cut side down. Toss brussels sprouts with garlic and 2 tsp oil. On second baking sheet, arrange brussels sprouts, whole celery, and chopped onion. Place squash on bottom rack and other vegetables on top rack. Roast veggies for 20-25 min until they turn a golden brown color. The squash will be done when it can easily be pricked with a fork. It should be soft but not mushy. When done, set aside to cool.
- While the veggies are roasting, saute sausage in 1 tbsp oil on medium high heat in a large stockpot until cooked through. Remove pan from heat. Carefully chop celery, peel squash and cut into cubes. Add all roasted veggies to turkey as well as remaining ingredients. Toss to mix well. Place mixture in two greased casserole dishes. Top with dollops of goat cheese. Bake for 30 min on 350.