Gluten-Free Acorn Squash Stuffing Muffins

Updated from this recipe


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


  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:

An original recipe by Iris Higgins @The Daily Dietribe