Stuffing with Brussels Sprouts, Butternut Squash & Apples (gluten free)

Is your Thanksgiving menu set already? I've noticed that everyone's Pinterest boards are brimming over with yummy recipes lately, as we prepare gathering and having people in.

We have made this stuffing recipe the past several years and it's hands-down our favorite thing on the plate (ok other than the mashed potatoes) so I wanted to share it with you, too!


I mean, something with brussels sprouts, butternut squash, & apples, AND it's gluten free?

Are you jumping up and down? No? Well, you should be...

Because yes...even the kids love it.

Our family isn't 100% gluten free, by any means. But when I have the choice between one or the other, I often choose to go the GF route.

So, when I found this amazing recipe with some of our favorite veggies, I had to try it! It's SO worth the extra time!!

(heat oven to 400 degrees)

Toss the butternut squash (I bought it precut at Costco), brussels sprouts, apples, and shallots in 2 Tablespoons oil and season well with salt and pepper. Roast until vegetables are very tender (I like my brussels sprouts a bit singed & blackened along the edges). Remove from oven.

(reduce oven to 350 degrees)

Heat one Tablespoon of oil in a large pot.

Sauté  the onion and celery for 5-8 minutes, until translucent.

Add the bread cubes with the veggies in the oil and allow them to get golden brown. Add a dash of salt and pepper.

Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings.

Stir the mix till the broth has almost entirely absorbed in the toasted bread.

Transfer to a baking sheet and bake at 350 for about 20 minutes.

Enjoy! I for one, am never using Stove Top again!

recipe originally found on Food 52


  • 1 lb Brussels sprouts

  • 1 lb Butternut squash

  • 1 cup Celery

  • 1/3 cup Cranberries, dried

  • 1 Gala apple, medium

  • 1 cup Onion

  • 2 tsp Rosemary, fresh

  • 1 tsp Sage, fresh

  • 2 Shallots

  • 1 tsp Thyme, fresh

  • 1 1/2 cups Vegetable broth

  • 1 teaspoon sea salt and pepper

  • 3 tbsp Olive oil

  • 1/3 cup Pecans or walnuts (if desired)

  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.

Do you have any favorite recipes for Thanksgiving?!

I'd LOVE for you to share them in the comments!!

Take Joy,




Slushy Blush Cocktails (recipe)

Since I've been sharing a lot about hospitality lately, I thought I'd share a quick little recipe for one of my favorite party drinks.

I'm a huge fan of doing as much as possible in advance of a party, so I love making these slushy cocktails in small mason jars a few days beforehand and place them in the freezer.


. 1 can frozen concentrated pink lemonade (thawed)
. 36oz pineapple juice (instead of mixing concentrate with water, use the juice)
. Vodka to taste.

. Combine into large mixing bowl, then with a ladle, spoon into individual jars (I used these from Walmart). Then place into the freezer. The alcohol doesn't freeze, but the juice does...making it slushy!

Serve in a basket or bucket with spoons or brightly colored paper straws!

That's it!!

Told ya it was easy!! They're a hit every time I serve they will be for you, too!

When (not if!!) you do have a little get together for some friends or neighbors, post your pics on Instagram and tag me on my hashtag #letspartylikegirls!! I can't wait to see your photos!!



Evening to Nourish - June (menu + recipes)

Earlier this week I shared our Evening to Nourish table I'm sharing our menu and recipes!

Don't forget to subscribe to the blog via email so you have access to the printable menu (both the above version as well as a blank one) and printable place cards, as well!


I'm SO sad I didn't take photos of the food! Y'all...TOTAL blogger fail.

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Baby Elsabet ended up having the flu that day and my sweet friend Kendra came over to help prep but just held Baby Girl for a few hours while I cooked, instead. I think they both were in heaven, savoring all those cuddles.

As you can imagine, the day ended up a lot crazier than planned! Especially being summer and having all six kids home anyway. Woo! Insanity.

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Since I don't have photos of our food to show, I'm linking directly to the recipes I found online.



(click here to see the Pin Board)

Street Tacos Pinterest

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Street Tacos 2

Barbacoa Beef Street Tacos (in the Crockpot!)

(I used Chicken instead...but still used the beef broth, etc.)

It was amazing.

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Instead of doing another meat taco, I wanted to make sure I had enough for my veggie loving friends.

So instead I used black beans, freshly sliced avocado, and chopped pineapple.


(Managed to take this photo before adding the chopped pineapple)

The incredible looking Cilantro Lime Vinaigrette on the below photo is every bit as good as it looks.

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Street Tacos

All my friends wanted the ladies, here it is!

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After blending the yumminess up, I poured it into little jam-jars, placing several on the table so our guests could put it onto whatever tacos they wanted.

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Mexican Chopped Salad

Mexican Chopped Salad

Oh.My.Gosh this was good! Totally making it again soon.

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I always like having a fun little cocktail for dinner parties.

Margarita Sangria

When I found the recipe for a Margarita Sangria (we called it a Sangrita), my mouth instantly started salivating, I knew I'd found a winner!

I forgot to add the cilantro at the last minute, so we had it without. Next time though, I'd love to try it with that beautiful herb!

If you make it, let me know what you think!

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Everyone hated the food. Obviously. haha.

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There really wasn't a leftover to be seen.

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For dessert, we had blood orange sorbet with a touch of Whipped Cream Vodka on top.

It was simple and yet a touch fun and decadent.

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Think you might host your own Nourish event?

If you do, I'd love to hear about it!!

take joy-signature-new-pink