Disclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
The Holiday Season is here! With our Halloween festivities coming to a close, it’s now time to focus on Thanksgiving. And I’ve come up with a Butternut squash and Wild blueberries stuffing as a healthy option to add to our Thanksgiving cornucopia of dishes. And although I love the high-fat, buttery, 3-bread apple-sausage stuffing, it’s nice to have something on the lighter side.
This stuffing pops with Wild blueberries and includes Butternut squash and pearl couscous to give it a starchier appeal. It’s more nutrient-dense than traditional stuffings. The wild blueberries add an intense sweetness and plenty of good nutrients. Paired with lightly sweet butternut squash and complemented by the nuttiness of walnuts and a fun couscous pearl grain, it is satisfying, heart-y and delicious.
What makes Wild blueberries so special (and why did I feature them in my new stuffing)?
- Wild blueberries are rich in antioxidants! With 2x the antioxidant capacity of regular blueberries, a growing body of research suggests potential health benefits including gut health, diabetes, cancer and brain health. I wanted to include more nutritional benefit to my stuffing.
- Wild blueberries have more intense flavor (than regular blueberries)! These tiny berries have a complex sweet-tart flavor — rich from a genetic diversity of interlocking plants that spread across the fields. An intense sweet flavor complements the bland, starchiness of the whole grain and the nuttiness of the walnuts.
- Wild blueberries are more nutrient dense! They contain 8x more manganese, 72% more fiber and 32% less sugar per serving than regular blueberries. I wanted a dish higher in fiber and lower in sugars to help to stabilize blood sugars.
Butternut Squash & Wild Blueberry Dressing!
I’m loving how hearty and satisfying this dish tastes. It’s not nearly as saturated with butter/fat as traditional Thanksgiving stuffings; and it’s got such plant-based goodness. It’s less processed and with the goodness of whole foods including butternut squash, wild blueberries and walnuts. Simple ingredients, colorful appeal and a wonderful blend of textures! Check out my recipe below.
- 2 cups Butternut squash, cubed
- 1 sprig of Rosemary (3")
- 3 tsp olive oil, divided
- 10 small cloves of garlic
- ¾ cup Wild blueberries, frozen (defrosted)
- 2 cups cooked couscous (large pearl)
- ½ cup toasted walnuts
- Preheat oven to 350ºF.
- In baking dish, coat squash with 2 tsp of olive oil and toss in garlic.
- Be sure to coat well.
- Toss in Sprig of Rosemary.
- Bake in oven for 20-25 minutes, until garlic is lightly toasted and butternut squash is softened.
- Discard rosemary; set aside.
- Lightly pan-fry cooked couscous with 1 tsp oil for 5 minutes; set aside.
- Toss butternut squash, couscous and walnuts in a serving bowl, reserve ¼ of couscous.
- Gently fold in drained wild blueberries.
- Toss in remaining couscous to add brightness (blueberries add in a colorful purple stain).
- Optional: Garnish with fresh rosemary.
Thanks to Wild Blueberries for sponsoring this contest!