The following is a guest post by Iris.
With Thanksgiving fast approaching, I’m sure most of you have your holiday meal all planned. Every year, there are those staples that must be on the table. Perhaps it’s the green bean casserole that your uncle waits for all year. Or the gravy that your sister ladles over everything on her plate. Or if you’re like me, you impatiently await the creamed onions, delighted that no one else likes them as much as you do.
Of course, with Thanksgiving only a week away, the last thing you need is another dish to add to your list of things to make. But I’m going to give you my recipe for acorn squash stuffing, and I’ll tell you why. Because you need to make this. You can still make your regular stuffing. In fact, you should because everyone will be eagerly expecting it. But then you should make up a batch of acorn squash stuffing to complement the traditional stuffing. I made this last year for my first gluten-free Thanksgiving, and it was a huge hit. In all honesty, there were only three of us there, but I loved it, and my mom said it was the best stuffing she’s ever had. My stepdad didn’t say a word, but he ate everything on his plate with gusto.
So what makes this stuffing so special? Of course there’s the fact that it’s made with acorn squash, which is perhaps one of my favorite foods. Add to that the dried cranberries and chopped pecans that meld with the traditional flavors of onion and celery, and you’ll be happy to skip the turkey and just go for seconds of stuffing. Okay, maybe that’s going a little too far. I’m sure you won’t be skipping turkey. But you will want to go back for seconds on this one.
- 1½ cups diced onion (1 medium onion)
- 1½ cups diced mushrooms (approx. 7 mushrooms)
- 1½ cups diced celery (approx. 3 stalks)
- 2 garlic cloves, diced
- 5 cups cubed gluten-free bread (I use 2½ Trader Joe's French Rolls)
- 1 cup chicken broth
- 1 egg, whisked
- 1 Tbsp. olive oil
- 2 acorn squashes, baked and pureed (makes about 2½ cups pureed squash)
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ tsp. cinnamon
- Preheat oven to 325 degrees. Spray muffin tins with oil and set aside.*
- Heat a large pan with the olive oil. Add the onions, mushrooms, celery, and garlic, and sauté until tender, about 8 minutes.
- Turn the stove off and take the pan off the heat. Whisk in the chicken broth and egg. Stir in the bread cubes. Pour the mix into a large bowl.
- Completely stir in the acorn squash, dried cranberries, pecans, and cinnamon and spoon into the muffin tins.
- Bake for an hour.
You can view the previous Squash Fest posts here:
- Curried Roasted Butternut Squash Soup
- How to Roast Butternut Squash
- Butternut Squash Dessert
- Sausage Stuffed Acorn Squash
- Cushaw Pecan Pie
- Apple & Walnut Stuffed Acorn Squash
- Delicata Squash Stuffed with Orzo
Need some more ideas for how to use your squash? Try these recipes from Iris:
- Autumn Squash Soup
- Vegetarian Soup for the Soul
- Roasted Acorn Squash and Brussel Sprouts
- Acorn Squash Muffins
Iris began writing The Daily Dietribe when she first started eating gluten-free over a year ago. In addition to sharing her gluten-free recipes, she writes about her experiences as a weight-loss counselor and her own struggle with weight and binge eating disorder. Iris got her MA in psychology, but then realized she wanted to become a registered dietitian so she could help others find a healthy balance with food. She’s going back to school now to get her MS in nutrition at Bastyr University in Washington.