GLUTEN FREE STUFFING.
I know what you’re thinking… stuffing is made with BREAD… how can this be gluten free?! Well guys… I found some actually delicious gluten free bread that makes this butternut squash stuffing absolutely FABULOUS and gluten free. WIN WIN.
Really it’s a WIN WIN WIN WIN WIN WIN WIN WIN WIN WIN WIN WIN… you get the point.
(I understand that finding gluten free bread is not like some amazing thing but I’m pumped about this gluten free stuffing so shh lol).
“But Adrienne – you’re not gluten free?” Correct you are BUT I have a good friend who has Celiacs and always attends Friendsgiving SO I wanted him to have a stuffing option. I’m so nice. I know. 🙂
Question – are you sick of winter squash recipes? I know… I’m sorry. But honestly, winter squash isn’t just a fall obsession of mine. I literally eat it YEAR ROUND. Point proven here and here. Any who, hope you aren’t over butternut squash yet because it’s the perfect gem to this otherwise classic stuffing recipe. This butternut squash stuffing is full of typical stuffing things like celery, onions, and herbs but when you bite into those things and then find a buttery hearty delicious piece of roasted butternut squash… it’s like HEAVEN.
HEAVEN I TELL YOU.
^ Because this is the internet, I don’t have to wait for you to say yes…
butternut squash stuffing (gluten free!!)
- 2 ½ lb butternut squash; peeled, seeded, and cut into 1-inch cubes (about 5 cups)
- 4 tablespoons olive oil, divided
- healthy pinch sea salt and freshly ground black pepper x 2
- 1 teaspoon ground nutmeg
- 24 oz gluten free bread, sliced into 1/2-inch cubes
- 5 garlic cloves, finely chopped
- 4 large celery ribs, chopped
- 1 large yellow onion, diced
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- 2 cups vegetable stock
- 3 large eggs
- Preheat oven to 350F.
- Spread out the butternut squash cubes on baking sheet. Drizzle 2 tablespoons olive oil over top then sprinkle with a healthy pinch of sea salt and pepper plus the teaspoon of ground nutmeg. Roast until tender (about 30 minutes to 1 hour), rotating sheet and tossing the cubes halfway through.
- Spread out the bread cubes in an even layer on a baking sheet. Bake bread (in the same oven as the butternut squash) for 10-12 minutes or until bread has dried out (rotating sheet and tossing the cubes halfway through).
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic, celery, and onion then cook, stirring often, until soft and translucent (about 5-7 minutes). Next, stir in the rosemary, sage, and thyme and cook about 1 minute (or until they release their fragrance).
Beat eggs together in a large bowl then add the dried out bread cubes. Mix to combine and coat the bread in egg. Next, add the celery onion mixture and roasted butternut squash to the bowl with the bread cubes and toss to combine.
Transfer mixture to a large casserole pan. Pour vegetable stock over mixture, cover with foil, then bake at 350F for 20 minutes. After 20 minutes, uncover the pan, stir the mixture, and bake until the stuffing is steaming hot and golden, but not dry (10-20 minutes more – a toothpick inserted in the middle should come out clean). Enjoy!!
Are you going to make this stuffing?! OR are you going to try my sage sausage stuffing from earlier today!? You can’t go wrong with either. Of course, you could always make this butternut squash stuffing full of gluten by using normal bread. You do you man! Hope your Thanksgiving preparations are going well. Here’s to it almost being Friday which means it’s almost Thanksgiving week… wahoooo!