Gluten-Free Cornbread Stuffing + Roasted Squash
While we're all adjusting to turning the clocks back (excuse me while I yawn), I thought I'd reprise two Thanksgiving friendly recipes today. Both recipes are redolent with old fashioned autumnal goodness. Warm and subtle spices. Maple. Apple. It doesn't get any comfy-cozier.
First up is an easy, favorite side dish of mine- maple roasted acorn squash (and it's vegan, therefore perfect for those of you sharing your humble meal with vegetarian and dairy-free guests). The second dish is one of my oldest tried and true recipes.
It is from my very first Thanksgiving as a married woman, in fact.
We won't discuss how long ago that was, Darling, but I will admit it was way back with Husband Number #1 (it being first and all). I was anxious to do it up with style on my first Thanksgiving (as any blushing bride would be) and had the sudden inspiration to use cornbread and apples as a stuffing instead of the traditional- and familial on both sides- bagged white bread and sage dressing. And then I added curry. Maybe that's when they began to notice I wasn't exactly a dyed-in-the-wool Pilgrim-esque kind of girl.
I'm not at all certain Husband #1 cared for it.
Husband #2 is a huge cornbread fan. And a curry fan.
Maple Roasted Acorn Squash Recipe
Looking for an elegant winter side dish for the holidays? Shhh. I'll let you in on a secret. This is one of the easiest vegetable sides you could make. And it looks so pretty on the plate. Pick deep green same-sized acorn squash.
Half a medium acorn squash per person
Vegan buttery spread
Crank the oven to 400ºF.
Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt. Add a pat of vegan butter in the middle.
Gluten-Free Cornbread Stuffing Recipe with Curried Apples and Cranberries
If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any rustic textured gluten-free bread, cubed and lightly toasted. I've made this recipe vegan- without eggs or dairy- but if you prefer a more traditional recipe, see omnivore-friendly notes below.
1 pan of gluten-free cornbread (or a dozen corn muffins)*
4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer
- Use for stuffing roasted acorn squash (see above for roasting squash).
- Dear Reader, if you happen to be a turkey loving omnivore- grab your spoon and stuff away.
- Or bake the stuffing as a side dish in a casserole.
My favorite gluten-free cornbread* recipe is here.
My reason for the curry? Gluten-free mild curry powder is often my secret ingredient and adds a mysterious little something extra to traditional recipes. Before you decide to leave it out, try it. You just might start making it your secret ingredient.
Agave lovers- if you prefer the taste of agave, use agave instead of the maple syrup. I happen to like the maple taste, but if you don't (or you need to keep maple off the menu) use agave or omit. Non-vegans could also use honey.
Omnivores- if you'd like a more traditional approach to this recipe, use melted butter instead of the olive oil, use chicken broth, and add a beaten organic egg to the stuffing when you add in the broth.
Wonderful with roast chicken, duck, ham, or turkey.
This stuffing is gluten-free, dairy-free, egg-free, nut-free and shellfish-free. Gotta love that.
Recipe Source: glutenfreegoddess.blogspot.com
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