Gluten Free Butternut Squash Cornbread Stuffing is a warm and comforting Thanksgiving side. This easy recipe can even be made days in advance!
Don’t you just love this stuff? Soft and creamy with crispy crunchy edges, warm and comforting, herb infused, ultra savory Thanksgiving stuffing. It is hearty and comforting and the perfect vehicle to pick up extra smudges of left behind gravy.
Truth be told, I haven’t always loved stuffing. We started out strong when I was a kiddo, but after learning that my grandma put giblets in the stuffing, we took a long break. I had many an adolescent year without this quintessional Thanksgiving side coming within ten feet of my plate.
Nowadays, all that has changed. This Gluten Free Butternut Squash Cornbread Stuffing is a carb lovers dream. A Thanksgiving lover’s dream. Basically every persons dream.
It has a great base of flavor from the cornbread. Then we add in sweet butternut squash and savory herbs. The end result is buttery, super flavorful, and comforting to the max. And this stuffing is completely void of any turkey innards.
Thanksgiving is a crazy time in the kitchen! This Gluten Free Butternut Squash Cornbread Stuffing has a few time and sanity saving tricks that should keep things on schedule come turkey day.
The first trick is to use a boxed cornbread mix. Following package directions saves time and energy, plus most boxed mixes have great flavor. My go-to is Bob’s Red Mill Gluten Free Cornbread Mix.
You can bake the cornbread up to 3 days before you need it, meaning less oven time on Thanksgiving.
The second trick is to make this whole dish ahead of time. Follow the recipe directions for our Gluten Free Butternut Squash Cornbread Stuffing all the way through. Let the stuffing cool and then wrap it in plastic, then foil, and pop it into a deep freezer. Take it out the night before Thanksgiving to ensure it thaws, and then reheat it in a 350 degree oven for 30-40 minutes, or until the center is warmed through.
Voila! That’s one delicious and easy side you can cross of your list.
- 1 package Bob's Red Mill Cornbread Mix prepared according to package directions (or other gluten free cornbread
- 3 cups of 1/4 inch cubed butternut squash
- 1 tablespoon avocado oil
- 2 stalks celery chopped
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 tablespoon minced rosemary
- 1 tablespoon minced thyme
- 1 tablespoon minced sage
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 4 cups no-chicken broth OR vegetable broth
Bake the cornbread according to the package directions. Once it is cooled, slice the cornbread into cubes and place it in a large bowl.
Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with nonstick avocado oil and set aside.
Add the butternut squash to a large sauté pan along with 1/2 cup of water. Bring the water to a boil and simmer until it is evaporated and the squash is tender, about 7-10 minutes. Add in the avocado oil, celery, and onion. Sautee until the onion is translucent, about 5-7 minutes. Add in the garlic, herbs, salt and pepper. Sautee for another 1 minute. Remove from the heat and add the vegetable mixture to the cornbread.
To the cornbread and vegetable mixture, add in the broth and stir to combine. Pour the mixture into the prepared pan and bake for 60 minutes or until the top is golden brown and the center is not jiggly. Let rest for 10 minutes and serve.