Butternut Squash Stuffing (Gluten Free)

I know what you’re thinking… butternut squash 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 fabulous and gluten-free. WIN WIN.

“But Adrienne – you’re not gluten free?” Correct you are, BUT I have a good friend who has Celiac’s 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. Anywho, 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. Convinced? GOOD. Because this is the internet, I don’t have to wait for you to say yes…

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

How to make Butternut Squash Stuffing (Gluten Free)?

Step 1:

Preheat oven to 350°F.

Step 2:

Spread out the butternut squash cubes on a baking sheet. Drizzle 2 tablespoons olive oil over top, then sprinkle with a healthy pinch of sea salt and pepper plus a teaspoon of ground nutmeg. Roast until tender (about 30 minutes to 1 hour), rotating the sheet and tossing the cubes halfway through.

Step 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 the sheet and tossing the cubes halfway through).

Step 4:

Heat the remaining 2 tablespoons of 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).

Step 5:

Beat eggs together in a large bowl, then add the dried-out bread cubes. Mix to combine and coat the bread with egg. Next, add the celery onion mixture and roasted butternut squash to the bowl with the bread cubes and toss to combine.

Step 6:

Transfer the mixture to a large casserole pan. Pour vegetable stock over the 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!!

KITCHEN EQUIPMENT NEEDED

• Oven
• 2 baking sheets
• Large skillet
• Large mixing bowl
• Casserole dish
• Foil
• Measuring spoons
• Cutting board & knife
• Whisk or fork
• Spatula or mixing spoon

WHAT TO EAT WITH THIS BUTTERNUT SQUASH STUFFING?

As a mom of two, always trying to add veggies to my dinner without any noise, Butternut Squash Stuffing (gluten-free) has become my secret weapon. I turned it into a casserole for a potluck, chunked the squash, and used even; sometimes I use brown rice instead.

Even my husband, who side-eyes anything green, went back for seconds. That’s a win in my cookbook! The fall flavors remind me of our favorite Pumpkin Lasagna, another dish that gets good reviews at my house.

If you’re building a seasonal spread, I highly recommend adding Maple Roasted Carrots and Cauliflower Gratin. Comfort food that gets kids and grown-ups asking for more.

FAQ

What is the recipe name made of?

The butternut squash stuffing is made with roasted butternut squash, gluten-free bread cubes, sautéed veggies, herbs, eggs, and vegetable stock.

What does butternut squash stuffing taste?

It tastes warm and slightly sweet from the squash, with crispy bits on top and soft bites inside.

Can I make this without eggs?

Yes! Use a flaxseed egg or skip the eggs if you’re okay with slightly looser stuffing.

Can I use regular bread instead of gluten-free?

Sure, regular bread works too.

How do I store leftovers?

Put them in a sealed container in the fridge for up to 4 days.

Can I freeze this butternut squash stuffing?

Yes.

What kind of herbs can I use?

Fresh rosemary, sage, and thyme are great.

Is this good for Thanksgiving?

Absolutely.

Can I use pre-cut squash?

Yes.

What if my stuffing looks too dry?

Drizzle a little more broth and bake it a few more minutes, covered.