Acorn Squash Stuffing

Gluten-Free Acorn Squash Stuffing at Gluten-Free HomemakerThe 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.

Acorn Squash Stuffing
Serves: Makes approximately 16 muffins
  • Ingredients:
  • 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
  1. Preheat oven to 325 degrees. Spray muffin tins with oil and set aside.*
  2. Heat a large pan with the olive oil. Add the onions, mushrooms, celery, and garlic, and sauté until tender, about 8 minutes.
  3. 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.
  4. Completely stir in the acorn squash, dried cranberries, pecans, and cinnamon and spoon into the muffin tins.
  5. Bake for an hour.

You can view the previous Squash Fest posts here:

Need some more ideas for how to use your squash? Try these recipes from Iris:

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.

This post may contain affiliate links. See my disclosure policy for more information.


  1. gfe--gluten free easily says

    If I could reach through my screen right now, I would! It doesn't help that I have a huge monitor at work and that our Thanksgiving luncheon has been delayed a half hour. 😉 Wow! That is just beautiful stuffing … so colorful and tasty with that combo of ingredients. Great job on the post, Iris! Now I'm intrigued by the creamed onions, since I'm an onion lover myself. I'm pretty sure that I'd happily put the creamed onions over everything vs the gravy … well, except dessert. 😉

    Linda, thanks so much for Squash Fest and including Iris. Happy that the event is continuing on another week!


  2. Wendy @Celiacs in the House says

    Another great recipe from the Squash Fest gang. Iris, this could tempt to take on the challenge of one more dish at Thanksgiving. congrats on starting at Bastyr. I visited there last year to hear Stephen Wangen speak. Beautiful place…if I were 10 or 20 years younger…

  3. Iris says

    Thanks Wendy and Shirley! It's always an honor to guest post on someone else's blog. And Wendy, don't let the age stop you! My classmates are everywhere from 22 to 50something. There's something for everyone here.

  4. Maggie says

    Sounds delish Iris. I love it! Might have to make it at Christmas since our Thanksgiving is long gone! Thanks Linda, for sharing Iris!

  5. Debi says

    It looks wonderful, Iris! I was just thinking about how to make stuffing this year since this is my first gluten-free Thanksgiving. I'm adding this to my list!

  6. Mother Rimmy says

    We have a gluten free family member who will love this stuffing. Thanks for the recipe!

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