Our gluten-free friend Karina Allrich has given us a stuffed acorn squash recipe that’s healthy and flavorful. What’s more, if you’re looking for a gluten-free stuffing for your Thanksgiving turkey, the cornbread stuffing used for the squash would be just the ticket.
The stuffing features curried apples, cranberries, and gluten-free cornbread. If you don’t require a gluten-free recipe you can make your own favorite cornbread.
Allrich, who writes the gluten-free blog Karina’s Kitchen, suffers from a digestive condition known as celiac disease. She must eat a gluten-free diet. That means cutting out everything from breads made from white and whole wheat flours to pasta, beer and bagels. An estimated 3 million Americans suffer from celiac disease.
For this recipe, Allrich begins with maple roasted acorn squash. “It’s vegan, therefore perfect for those of you sharing your humble meal with vegetarian guests,” she notes. Plus, “it’s one of the easiest vegetable side dishes you could make.”
You drizzle the halved squash pieces with a fruity extra virgin olive oil and some maple syrup “until it collects in the hollow.” Roast the squash until tender.
You can serve the squash as is – or with the stuffing. For the latter, pour off the maple syrup into a measuring cup. Stuff the squash with the cornbread stuffing. Pour the maple syrup on top and re-bake until heated through.
To make the stuffing, cut the cornbread into cubes and toast them. Celery, onion and apples are cooked in olive oil along with curry, cinnamon and thyme. Mix in chopped cranberries, the toasted cornbread and some broth. Top that with more olive oil and maple syrup.
Have a great Thanksgiving!
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
