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butternut squash stuffing (gluten free!!)

Course Side Dish
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings 10

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. 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.
  3. 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).
  4. 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).

  5. 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.

  6. 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!!