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.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes