Gluten Free Cranberry Butternut Squash Cornbread Stuffing

You can never have too many side dish recipes, so give Gluten Free Cranberry Butternut Squash Cornbread Stuffing a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 676 calories, 17g of protein, and 23g of fat per serving. For $1.81 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. A few people really liked this Southern dish. This recipe from Little Leopard Book has 38 fans. A mixture of baking powder, cranberries, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 5 hours. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is good. Similar recipes are bacon butternut squash cornbread stuffing {gluten-free}, {Slow Cooker} Butternut Squash Cornbread Stuffing with Sweet Potatoes, Apples and Cranberry, and Gluten-Free Cornbread Stuffing.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400.Prepare the gluten free cornbread.In a large bowl, combine the gluten free flour, cornmeal, baking powder, salt and sugar.In a small bowl, combine the melted butter, eggs and milk.Add the wet ingredients to the dry ingredients and stir to combine.Spread the cornbread mixture into a greased 9 x 13 inch baking dish.Place in the oven for 30-35 minutes.In the meantime, prepare the squash.Place the butternut squash on a foil-lined baking sheet and drizzle the olive oil over the squash. Sprinkle 1 tsp salt and 1 tsp pepper on top.Place in the oven with the cornbread and roast for 15-20 minutes.Once the cornbread and squash are cooked, remove from the oven and set the squash aside.Allow the cornbread to cool then slice into cubes and set aside.Add the remaining 2 tbsp olive oil & 2 tbsp butter to a large pot over medium heat, once the butter is melted, add the onion, celery and cranberries, cook 7-9 minutes.Add the remaining 1 tsp salt and pepper, and sage.Add the roasted squash and cornbread to the pot, gently stir to combine.Cover with the vegetable broth and bring to a boil.Cover the pot with a tight fitting lid and place in the Wonderbag.Close the Wonderbag tightly and let the stuffing slow cook in the bag for 4-6 hours.

 

Step by step:

1. Preheat the oven to 400.Prepare the gluten free cornbread.In a large bowl, combine the gluten free flour, cornmeal, baking powder, salt and sugar.In a small bowl, combine the melted butter, eggs and milk.

2. Add the wet ingredients to the dry ingredients and stir to combine.

3. Spread the cornbread mixture into a greased 9 x 13 inch baking dish.

4. Place in the oven for 30-35 minutes.In the meantime, prepare the squash.

5. Place the butternut squash on a foil-lined baking sheet and drizzle the olive oil over the squash. Sprinkle 1 tsp salt and 1 tsp pepper on top.

6. Place in the oven with the cornbread and roast for 15-20 minutes.Once the cornbread and squash are cooked, remove from the oven and set the squash aside.Allow the cornbread to cool then slice into cubes and set aside.

7. Add the remaining 2 tbsp olive oil & 2 tbsp butter to a large pot over medium heat, once the butter is melted, add the onion, celery and cranberries, cook 7-9 minutes.

8. Add the remaining 1 tsp salt and pepper, and sage.

9. Add the roasted squash and cornbread to the pot, gently stir to combine.Cover with the vegetable broth and bring to a boil.Cover the pot with a tight fitting lid and place in the Wonderbag.Close the Wonderbag tightly and let the stuffing slow cook in the bag for 4-6 hours.

Nutrition Information:

covered percent of daily need