A scrumptious, savory stuffing with sweet apples and delicious honeynut squash, perfect for Thanksgiving or any holiday gathering! Make it casserole-style, or use to stuff your poultry.
On the Ingredients
- Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
Recipe Notes and Substitutions
You can use any variety of winter squash for this recipe. A vegan version of this recipe is easy by substituting the sausage with non-meat sausage and replacing the egg with Just Eggs.
Honeynut Squash Stuffing (Grain-Free)
6
servings15
minutes1
hour30
minutes1
hour45
minutesA scrumptious, savory stuffing with sweet apples and delicious honeynut squash, perfect for Thanksgiving or any holiday gathering! Make it casserole-style, or use to stuff your poultry. A vegan version of this recipe is easy by substituting the sausage with non-meat sausage and replacing the egg.
Ingredients
3 honeynut squash
olive oil
1 onion (diced)
3 stalks celery (diced)
1 lb ground pork or ground sausage
1 large apple (diced)
1 tsp fresh thyme
2 tsp fresh sage
1 tsp fresh rosemary
3/4 cup dried cranberries
1 egg
salt and pepper to taste
Directions
- Peel and gut the honeynut squash, then cut into one-inch cubes. Drizzle with olive oil and roast at 375° for 35 minutes, stirring halfway through.
- While the squash roasts, sauté the onion, celery, and garlic until onions begin to turn translucent. Add the meat and break it up with a spoon or spatula. When the pork is about half cooked, add the apple, herbs, salt, and pepper. Once the pork is cooked, add the cranberries and the roasted squash.
- Transfer to a casserole dish and pour the beaten egg over the top, stir gently until partially mixed in.
- Bake at 350° F for 35 minutes and serve hot.
- This recipe can also be used as a stuffing for a chicken or turkey.
