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
- 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.
- 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.
- Remove the vegetables to a large mixing bowl. Stir in the acorn squash, cranberries, and pecans.
- In a small bowl, whisk together the broth and egg, then stir into the stuffing mix. Add the bread and mix well.
- 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!
An original recipe by Iris Higgins @The Daily Dietribe www.thedailydietribe.com