It is the 10th anniversary of me sitting on the floor of Whole Foods and crying. (You can read the whole story here.) It was the night before Thanksgiving and I was trying to figure out how to make a gluten-free stuffing (because that was my favorite part of Thanksgiving). I just had no idea how to make Thanksgiving feel and taste like Thanksgiving without all the old, processed foods I was used to.
Gluten-free alternatives have come a long way in the last 10 years. But, more importantly I have come a long way. I have come to learn that with the right taste and right texture, I can make healthy (and super delicious) versions of foods I enjoyed in my gluten-filled days.
Stuffing is all about the balance of soft and crunchy textures. And that herbaceous, savory flavor of sage. To get the right texture I used butternut squash, apples, and pecans. They give a nice balance of soft and crunchy. To ensure a proper Thanksgiving “Stuffing” flavor, there are onions and fresh sage leaves. They infuse all the vegetables with the an incredible herbaceous, savory flavor.
This Butternut Squash “Stuffing” is giving me all the Thanksgiving feels, without any of the bread-belly bloat. And I’m quite happy about that. Enjoy some “Stuffing”, spend time with the ones you love, and have a Happy Thanksgiving.
Butternut Squash Stuffing
- 1 butternut squash
- 2 Fuji apples
- 1/2 medium red onion
- 3/4 cup raw pecans
- 10 fresh sage leaves
- avocado oil
- sea salt
- cracked pink pepper
- onion powder
Directions for the butternut squash stuffing:
- Preheat the oven to 400F.
- Peel the butternut squash, using a vegetable peeler.
- Cut the top and bottom off of the butternut squash. Cut it in half lengthwise and remove all the seeds.
- Chop the butternut squash into 1/2 inch cubes. Evenly spread the chopped butternut squash all over a half-sheet baking sheet.
- Chop the apples into 1/2 inch cubes. Evenly spread the apples over the baking sheet and the butternut squash.
- Finely chop the onion and sprinkle it on top of the butternut squash and apples.
- Roughly chop the pecans and sprinkle them evenly over the vegetables.
- Place the fresh sage leaves evenly atop the veggies.
- Drizzle avocado oil all over the veggies. Generously sprinkle with sea salt, pink pepper, and onion powder.
- Roast the veggies for 40-45 minutes, until the butternut squash begins to caramelize.
- Scoop the “Stuffing” into a serving bowl. Serve and enjoy!