Enjoy This Recipe for your Thanksgiving Table

Challah and Vegetable Stuffing

Ingredients

• 1 pound challah bread, cut into large chunks\

• 1 bunch dinosaur kale, stemmed and cut into 1” pieces

• 2 cups butternut or kabocha squash, 1” chunks

• 1 cup red onion, sliced ¼”

• 2 cups crimini mushrooms, sliced ¼”

• 3 cloves garlic, chopped

• 2 tsp fine sea salt

• 1 Tbsp Luberon blend

• 2 tsp black pepper, ground

• ½ cup olive oil

Directions

1. Preheat the oven to 400°F.

2. In a food processor, pulse the challah bread chunks in batches to make roughly torn breadcrumbs.

3. In a large bowl, toss all ingredients together to combine well.

4. Arrange evenly in a baking dish and bake, covered, for 30 minutes or until the squash is tender.

5. Uncover and bake 10 more minutes or until the top is golden brown.