Butternut Squash and Leek Stuffing

Name: Butternut Squash and Leek Stuffing
Ingredients: 2 cups cubed butternut squash; 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1 heaping cup chopped leeks, white and light green parts, rinsed well; 2 celery or fennel stalks, chopped; ¼ cup dry white wine; 3 garlic cloves, minced; Heaping ¼ cup chopped fresh sage, plus about 12 small leaves; 2 teaspoons minced fresh rosemary; Heaping 5 cups cubed sourdough bread (1-inch cubes); 1½ cups vegetable broth, more if needed; 8 tiny pearl onions, peeled and sliced in half, two shallots, or one small onion; ¼ cup dried cranberries or fresh pomegranate seeds; ¼ cup chopped fresh parsley; sea salt; freshly ground black pepper

fullbellyfarm.com

Butternut Squash and Leek Stuffing Ingredients 2 cups cubed butternut squash 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 heaping

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Ingredients

2 cups cubed butternut squash
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 heaping cup chopped leeks, white and light green parts, rinsed well
2 celery or fennel stalks, chopped
¼ cup dry white wine
3 garlic cloves, minced
Heaping ¼ cup chopped fresh sage, plus about 12 small leaves
2 teaspoons minced fresh rosemary
Heaping 5 cups cubed sourdough bread (1-inch cubes)
1½ cups vegetable broth, more if needed
8 tiny pearl onions, peeled and sliced in half, two shallots, or one small onion
¼ cup dried cranberries or fresh pomegranate seeds
¼ cup chopped fresh parsley
sea salt
freshly ground black pepper