Vegetarian Sheet Pan Stuffing with Tart Cherries


Total Time: 50 Minutes
Prep: 20 Minutes
Cook: 30 Minutes
Yield: 6 Servings
Level: Beginner


  • Stuffing
  • 1 medium delicata squash, deseed and cut into 1/2 inch thick half moons
  • 1 pound brussels sprouts, trimmed and halved
  • 5 shallots, quartered
  • 3 sprigs fresh thyme
  • 5 cloves garlic
  • 3 cups cubed, seedy bread
  • 3 sprigs fresh thyme
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/3 cup dried Montmorency tart cherries
  • Vinaigrette
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • roasted garlic from stuffing
  • 1/4 teaspoon salt


Preheat oven to 375 degrees F. On two large half sheet pans, add all squash, sprouts, shallots, garlic, thyme. Put the bread on the end of one sheet pan. Drizzle olive oil and sprinkle salt over ingredients and lightly toss with hands, keeping bread separate.

Bake for 7-8 minutes, until bread is golden brown and remove that, setting aside. Return pans to oven and continue to roast for 30 minutes, until all vegetables are tender.

Remove from oven and pick out the roasted garlic. Blend garlic plus all vinaigrette ingredients in a small blender of food processor.

Combine all vegetables on one pan and add toasted bread and tart cherries. Pour vinaigrette over stuffing and stir. Serve warm

Recipe courtesy of Amanda Paa,