What I am going to bring to the table

Well Thanksgiving is SO close to being here, and while I have my eyes set on Black Friday (eye roll, I know), I am very excited for the day itself.

My $4 Wish app shirt is...not terrible!

I have to cringe when I look back upon childhood and how I only ate corn and the rolls and as little turkey as possible and it had better not be dark meat!

Now? I EAT IT ALL. Including Brussels sprouts. And goat cheese. And butternut squash. Alllllll in one.

Brussels Sprouts and Squash Stuffing
-1 box Jiffy corn muffin mix (plus 1 egg and 1/3 cup milk)
-1 medium butternut squash, peeled and cubed (or be like me and buy the precubed kind- aboug 12-16 oz)
-1 lb Brussels sprouts, washed, with bottoms cut off and cut into quarters
-1 medium yellow onion, diced
-2 tablespoons olive oil
-1 teaspoon salt
-1/2 teaspoon pepper
-2 oz goat cheese (can be omitted if it's not your thing)
-1/4 cup chopped walnuts
-1 1/2 cups vegetable broth
-1 teaspoon poultry seasoning
-1 tablespoon honey

Make the corn muffin mix according to package directions, only bake in a 8x8 or 9x9 square pan instead of muffins. If not making stuffing the same day, cover in plastic wrap. It's definitely ok if the cornbread gets a bit dried out- it will make for even better stuffing.

Preheat oven to 400 degrees. Arrange Brussels sprouts, onion, and squash on a baking sheet. Drizzle olive oil, salt, and pepper. Use your hands to toss to evenly coat. Bake for 30-40 minutes, stirring halfway through for even browning. Let cool.

Spray your square baking dish with nonstick spray. Turn oven down to 350 degrees. Cut up your cornbread into smallish cubes. I actually used only 75% of my cornbread because my square baking dish is a bit on the shallow side and it didn't fit with all the roasted veggies I just made. In your baking dish combine the cornbread, goat cheese, walnuts, and veggies.

In a Pyrex measuring cup, whisk together broth with poultry seasoning and honey. Pour evenly over stuffing mixture. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes, or until top is getting golden brown in some spots. Remove from oven.

I like this take on stuffing because 1. I prefer cornbread (my younger self cannot relate), and 2. it adds autumn veggies to the mix (again, my inner 12 year old is grossed out), and 3. goat cheese (seriously, in 1996 I would've gagged). From a nutrition standpoint, adding veggies and using broth cuts down on calories while keeping flavors right-on.

Enjoy your friends and family and shopping deals!