Gluten-Free Stuffed Acorn Squash
My son is vegetarian, so I always make sure to prepare dishes that he can eat when he comes for the holidays. One of my favorite dishes to prepare for him (and other guests – vegetarian or not) are acorn squashes with various fillings. I’ve done rice and quinoa before, but by far my favorite is my new Stuffed Acorn Squash recipe that incorporates a classic holiday favorite – stuffing!
This recipe is so simple. You roast the acorn squash for a little while and then you prepare the Kinnikinnick Gluten-Free Traditional Stuffing Mix by adding it to sautéed onion and celery and finish it with dried cranberries. This dish tastes like the holidays. You could drizzle it with a bit of cranberry sauce or gluten-free gravy and I’m betting that would be a delicious addition!
Get more gluten-free holiday recipes.
Gluten-Free Stuffed Acorn Squash Recipe
- 4 acorn squashes
- 8 tablespoons unsalted butter , divided
- 1 medium white or yellow onion , diced
- 2 stalks celery , diced
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 1½ cups gluten-free vegetable or chicken broth
- 1 (185-gram) box Kinnikinnick Gluten-Free Traditional Stuffing Mix
- ½ cup dried cranberries
- Preheat the oven to 350 degrees.
- Cut the squashes in half lengthwise and remove and discard the seeds. Cut a thin slice from the bottom of each half so they sit flat. Place on a rimmed baking sheet, hollow side down. Place in the oven and pour in ¼ inch of hot water. Roast uncovered for 30 minutes. Leave oven on.
- Melt 4 tablespoon of butter in a large skillet that has a lid over medium heat. Add the onion, celery, salt, and pepper and cook until tender, 7-8 minutes. Add the broth, raise the heat, and bring to a boil. Turn off the heat and stir in the stuffing mix until fully combined. Stir in the cranberries, cover the skillet, and let sit for at least 5 minutes.
- Carefully remove the squash from the oven, remove the squashes from the pan, and drain off the water. Replace the squash on the pan, hollow side up. Divide the stuffing evenly among the squash cavities, packing it in well. Melt the remaining 4 tablespoons of butter and drizzle over each squash and bake for another 25-35 minutes or until the squash is tender.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.