Gluten-Free Kabocha Squash Stuffing
Cooking makes the green skin of kabocha squash less tough and edible, but we remove it for the softest texture. Photo: Andrew Grinton
Makes: 8 servings
Free of: gluten and all top allergens
Planning a Thanksgiving feast? Take a look at our selection of 50 allergy-friendly, gluten-free recipes perfect for the holidays!
- 1 lb gluten-free, allergy-friendly bread, cut into 3/4-inch cubes
- 1 lb (1 small) kabocha squash
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 2 tbsp olive oil, divided
- 1/4 tsp + 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 1 bag (12 oz) frozen pearl onions, thawed
- 1 cup chopped celery
- 3 1/2 cups + 1/2 cup allergy-friendly vegetable broth, divided
- 1 medium apple, cored and diced
- 1/2 cup dried cherries
- 1/4 cup chopped Italian parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- Preheat oven to 300° F. Line a large baking sheet with parchment paper.
- Arrange bread cubes on the baking sheet and bake for 1 hour, or until golden and crisp.
- Increase oven temperature to 400° F. Wrap kabocha squash in foil and bake for 15 minutes.
- Decrease oven temperature to 350° F. Line a baking sheet with parchment paper.
- Cut squash in half and scrape out seeds. Slice skin and stem off and cut flesh into 3/4-inch cubes.
- Put squash and Brussels sprouts on baking sheet and toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread vegetables in a single layer and bake for 15 minutes, or until fork-tender.
- In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onions and celery and sauté for 5 minutes. Add 3 1/2 cups broth, apple and cherries and bring to a boil. Reduce heat to medium-low and simmer for 4 minutes.
- Remove pan from heat. Add roasted vegetables, parsley, sage, thyme, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper and stir to combine. Add bread cubes and gently stir to coat. If cubes are too dry, stir in remaining 1/2 cup broth.
- Transfer stuffing to a 2 1/2- quart casserole dish. Cover and bake for 15 minutes. Uncover and bake for 10 minutes more, or until set.
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