Gluten-Free Cornbread Stuffing with Maple Roasted Acorn Squash

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Maple Roasted Acorn Squash Two Ways- Stuffed + Unstuffed (Cornbread Stuffing)

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.

Coincidence?

Easy. Vegan. Acorn squash yum.

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.

Ingredients:

Half a medium acorn squash per person
Olive oil
Maple syrup
Sea salt
Vegan buttery spread
Instructions:

Crank the oven to 400ºF.
Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.
Pour some water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan).

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.
Place the pan into the preheated oven.
Roast the squash until it is fork tender. Easy, right? And delicious.
Serve as is.

Or...
Pour off the maple syrup into a measuring cup and save it. Stuff the squash with my cornbread dressing; pour the maple syrup on top and re-bake it till heated through (my Cornbread Stuffing with Curried Apple & Cranberries follows). Voila!

A vegan holiday entree.

Cornbread stuffed squash makes a lovely vegan dish for Thanksgiving.

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.
Ingredients:

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 prefer1 cup diced celery1 cup diced sweet or purple onion2 large crisp apples, peeled, cored and diced1 teaspoon thyme, dried1-2 teaspoons mild gluten-free curry powder, to taste1/2 teaspoon ground cinnamon1 cup fresh chopped cranberries (or dried)1 cup light GF vegetable broth- more, as needed2 tablespoons pure maple syrupSea salt and fresh ground pepper, to taste
Instructions:

Start by making a pan of your favorite gluten-free vegan cornbread. Here's one of my recipes for a delicious cornbread (you can leave out the green chiles in this recipe, if you like; or keep them in for an unexpected New Mexican flavor spike). Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze. You could also make corn muffins, if you prefer.
Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.
Preheat the oven to 325ºF.
Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.
Add in the chopped cranberries.
Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.
Some folks like a very soft dressing- if you are one of these, feel free to add more broth.
Options:

• 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.

For the casserole- spoon the stuffing into a baking dish, cover and bake at 350 degrees F till heated through- about 20 to 25 minutes (note: it will take a bit longer to heat through if you made the stuffing ahead of time and chilled it).
Serve as a side dish for vegetarian fare.
How many will it feed? Depending upon the size of your squash- and appetites- 6 to 8. Recipe can be doubled.

Karina's Notes:

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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More Gluten-Free Thanksgiving Recipes:

Red Quinoa with Butternut Squash and Cranberries
Pumpkin Pie Bread
Ruby Applesauce with Cranberries
Pumpkin Polenta Acorn Squash with Attitude
Sweet Potato Black Bean EnchiladasPumpkin-Sweet Potato Soup
Quinoa Salad with Baby Spinach, Pears and Maple Vinaigrette Gluten-Free Pumpkin MuffinsBeef and Mushroom Stuffed Acorn Squash
Skillet Cornbread with Green Chiles
Pumpkin Pie

More Gluten-Free Thanksgiving Goodies from Food Bloggers:

Thanksgiving Vegetarian, Vegan, Gluten-Free Round-Up at BlogHerRoasted Brussels Sprouts & Pears from Food BloggaRebecca Reilly's fabulous Gluten-Free Pie Crust recipeSusan's Sweet Dumpling Squash Stuffed with Lemon-Herb RiceEllen's Rice-Stuffed Acorn SquashKalyn's Italian Flatbread- gluten-freeGluten-Free Mommy's Green Bean CasseroleBook of Yum's Gluten-Free Thanksgiving PostsGluten-Free Bay's Thanksgiving PostA Mighty Appetite's Gluten-Free Thanksgiving