Gluten-Free Dairy-Free Thanksgiving Stuffing with Butternut Squash, Brussels Sprouts + Pecans » So F

Ingredients

• 1 small butternut squash (equivalent of about 3 cups) peeled and cubed
• 1 lb bag of B russels sprouts (about 2 1/2 cups), halved and ends discarded
• 1 large fuji or honey crisp apple , cored and chopped
• 2 large shallots, peeled and diced
• 4 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp sea salt
• black pepper to taste
• 2 tbsp grass-fed ghee
• 1 small sweet onion, diced
• 1 cup celery, diced
• 2 cups organic bone broth (or veggie if making vegan)
• 2 tsp sea salt
• 2 tsp fresh rosemary
• 2 tsp fresh thyme
• 1 tsp fresh sage
• 1/2 cup dried, unsweetened cranberries
• 1/2 cup pecans