Ciabatta Squash Sage Dressing

  • Yield 4 servings

Ciabatta bread and winter squash are seasoned with sage and a meatless gravy.


1 cup butternut squash
-- Olive oil
-- Salt and pepper
4 slices ciabatta bread, sliced 1/2 inch thick and diced
2 tablespoons margarine
1 tablespoon olive oil
7 -- sage leaves, sliced
1/2 cup onion, diced
1 -- garlic clove, minced
2 tablespoons all-purpose flour
1 cup low-sodium vegetable broth
1/4 teaspoon salt
1/8 teaspoon pepper


  1. Preheat the oven to 400F.
  2. Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
  3. Heat the olive oil and 1 tablespoon of the margarine in a cast iron skillet over medium heat for 2 to 3 minutes, or until the margarine has melted. Toss in the sage and cook 1 to 2 minutes, or until the sage has become crispy. Add the onion and sauté for about 3 minutes, or until the onion is beginning to color and become fragrant. Stir in the garlic and cook 4 to 5 minutes more, or until the onion is soft. Remove the onion and garlic with a slotted spoon and set aside.
  4. Place the ciabatta cubes in the pan and stir around, coating with the oil.  Cook on medium-high heat, or until the bread is toasted. Remove from the pan and set in the bowl with the onions.
  5. Place the roasted squash in the bowl with the onions and the bread.
  6. Melt the remaining tablespoon of butter in a skillet over medium low heat. Mix in the flour, stirring constantly, for about 3 to 5 minutes, or until the mixture becomes a pasta. Stir in the vegetable broth, stirring constantly, until the mixture reaches the consistency of gravy.
  7. Pour the gravy over the sage squash bread mixture. Toss to coat.

Recipe by Lindsay of Cook, Vegan. Lover.



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