Thursday, October 18, 2012

Gluten-Free Acorn Squash Stuffing Muffins, Updated (Vegan and Grain-Free Optional)





































I bet you thought you would never see another recipe from me again, huh?

Well, my fearless friends, I can't stay out of the kitchen. I've tried. It never lasts.

But that's good for you. Tomorrow, I'll be telling you all the yummy details about my upcoming retreat. But today, I've got Thanksgiving on the brain. Specifically, stuffing.

This Acorn Squash Stuffing is an updated version of an older recipe. It was originally paired with my mashed potato stuffing, and I realized that having two recipes in one might confuse you. So I made it again this week, first the regular version with egg, then an egg-free, nut-free version for myself. I've also added a few herbs for deeper flavor and will include some suggestions on variations.

Think it's too early for Thanksgiving recipes? It's never too early to get your Martha Stewart on! Practice now so you don't stress it later!





































Gluten-Free Acorn Squash Stuffing Muffins print me
updated from this recipe

Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
3 stalks celery, diced
1 cup mushrooms, diced
2 garlic cloves, minced
1/2 teaspoon cinnamon
Handful parsley, minced
4 fresh sage leaves, minced
1 sprig fresh rosemary, minced
1 sprig fresh thyme, minced
2 acorn squash, baked and mashed
1/2 cup dried cranberries
1/2 cup chopped pecans
1 cup chicken broth
1 large egg
5 cups cubed gluten-free bread

Directions:
  1. Preheat the oven to 325 degrees F. Lightly oil 9 large muffin tins or 12 regular muffin tins. Alternatively, you can also use an 8 x 8 inch baking dish. 
  2. Heat oil in a saute pan over medium-low heat. Add onions and cook until they begin to soften, about 5 minutes. Add celery, mushrooms, garlic, cinnamon, and herbs. Cook until the vegetables are all soft, about 10 minutes, stirring occasionally.
  3. Remove the vegetables to a large mixing bowl. Stir in the acorn squash, cranberries, and pecans. 
  4. In a small bowl, whisk together the broth and egg, then stir into the stuffing mix. Add the bread and mix well. 
  5. Spoon into the muffin tins and bake for an hour.
Substitutions and tips: 
  • To make this egg-free, simply leave out the egg and follow all other directions. 
  • To make this vegan, leave out the egg and substitute the chicken broth for vegetable broth. 
  • To make this grain-free, use a grain-free bread recipe such as this one or this one
  • To make it grain-free and vegan, use my waffle recipe with almond flour and tapioca starch. This is what I did in the photos above.
  • To make it nut-free, leave out the nuts. You can use sunflower seeds if you like the added crunch.
  • Dried cranberries can be replaced with 1 cup fresh diced apples. Simply cook them with the vegetables in step 2.
  • I don't call for salt in this recipe because my chicken broth has plenty. Use your discretion if you think you need more salt. 
  • Feel free to replace the fresh herbs with a tablespoon of Italian seasoning or poultry seasoning. You can also increase or decrease the amount of herbs used to your liking. Cooking is a big game. Have fun with it!

1 comment:

Cara said...

What a genius idea to use one's favorite waffle recipe!

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