November 26, 2019
Gluten Free Stuffed Acorn Squash, in collaboration with Canyon Bakehouse.
Oh the holidays! Everyone gathers around a table full of delicious food to create memories that will last a lifetime. But what if you’re gluten free, or just would rather eat gluten free like me to make your stomach happy, and you’re afraid there won’t be a single gluten free item on the table for you to enjoy? I have been there and it is so stressful! Instead of worrying I like to offer to bring a side dish that is usually gluten focused, like stuffing, and make it gluten free without lacking in taste.
This way I can enjoy something that I love and not suffer the consequence of an upset stomach before dessert is served. No one will even notice that the stuffing is gluten free when it’s made with Canyon Bakehouse ancient grain gluten free bread. Their bread is the BEST gluten free bread that I’ve ever tasted. I have been in the search for a solid gluten free bread for a long time and nothing beats Canyon Bakehouse gluten free bread. Don’t even get me started on their bagels. YUM.
Gluten Free Stuffed Acorn Squash (serves 4-5):
- 2 medium size acorn squash or winter squash variety of your choice
- Pre-heat your oven to 350°F. Wash, halve, and remove seeds from your acorn squash. Lightly oil cut surface of squash with extra virgin olive oil, and place cut-side-down on a baking sheet covered in parchment (or a reusable baking mat. I got mine from Amazon!). Bake until squash is tender when pricked with the tip of a knife..
- Flip par-baked squash cut-side-up on the baking sheet. Fill with gluten free stuffing (stuffing directions below) and return filled squash to oven to bake until stuffing is browned, about 15 minutes.
- 1/2 loaf Canyon Bakehouse gluten-free ancient grain bread cut into 3/4” cubes and left to dry out overnight (or lightly toast in the oven for 10 minutes).
- 2 Italian chicken sausages, cooked and diced
- 1 green pear, diced
- 1⁄4 white onion, diced
- 2 cloves of garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh sage, minced
- 1 tbsp non-dairy butter
- 1⁄3 cup vegetable or chicken broth
- 1⁄4 cup pumpkin seeds
- Pink Himalayan sea salt and pepper, to taste
- In a large skillet, melt the butter over medium high heat. Add extra virgin olive oil, onions, cooked chicken sausage, garlic, and diced pear, and cook together until the onion and pear are soft and golden. Add the sage, and season to finish. Set aside.
- In a large bowl, combine the dried out, or toasted, bread cubes and broth. Stir until bread cubes are slightly hydrated, but not soggy. Add the cooked vegetable and sausage mixture and pumpkin seeds and mix until fully combined.
3. Stuff into the squash and bake in a lightly greased casserole dish for 15 minutes.
Attending a holiday meal? Click here to find out more ways on how to enjoy yourself without “lack of gluten free food” fear!
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