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5.0 from 3 votes

Gluten Free Cranberry Butternut Squash Cornbread Stuffing

Roasted butternut squash and cranberries give a burst of flavor to this slow cooked gluten free cornbread stuffing recipe!

Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs
Servings: 8 people
Calories: 608 kcal
Course: Side Dish
Cuisine: American

Ingredients

Gluten Free Cornbread
  • 2 cups gluten free flour
  • 2 cups cornmeal
  • 2 tbsp baking powder
  • 1 tsp salt
  • ½ cup sugar
  • ½ cup butter melted & cooled
  • 4 eggs
  • 2 cups milk
Stuffing
  • 3 cups butternut squash peeled & diced
  • 4 tbsp olive oil divided
  • 2 tsp kosher salt divided
  • 2 tsp ground black pepper divided
  • 2 tbsp butter
  • 1 cup white onion diced
  • 1 cup celery diced
  • 1 cup cranberries
  • 1 tbsp fresh sage chopped
  • 4 cups vegetable broth

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Prepare the gluten free cornbread.
  3. In a large bowl, combine the gluten free flour, cornmeal, baking powder, salt and sugar.
  4. In a small bowl, combine the melted butter, eggs and milk.
  5. Add the wet ingredients to the dry ingredients and stir to combine.
  6. Spread the cornbread mixture into a greased 9 x 13 inch baking dish.
  7. Place in the oven for 30-35 minutes.
  8. In the meantime, prepare the squash.
  9. Place the butternut squash on a foil-lined baking sheet and drizzle the olive oil over the squash. Sprinkle 1 tsp salt and 1 tsp pepper on top.
  10. Place in the oven with the cornbread and roast for 15-20 minutes.
  11. Once the cornbread and squash are cooked, remove from the oven and set the squash aside.
  12. Allow the cornbread to cool then slice into cubes and set aside.
  13. Add the remaining 2 tbsp olive oil & 2 tbsp butter to a large pot over medium heat, once the butter is melted, add the onion, celery and cranberries, cook 7-9 minutes.
  14. Add the remaining 1 tsp salt and pepper, and sage.
  15. Add the roasted squash and cornbread to the pot, gently stir to combine.
  16. Cover with the vegetable broth and bring to a boil.
  17. Cover the pot with a tight fitting lid and place in the Wonderbag.
  18. Close the Wonderbag tightly and let the stuffing slow cook in the bag for 4-6 hours.

Nutrition Information

Serving 6serving Calories 608kcal (30%) Carbohydrates 79g (26%) Protein 12g (24%) Fat 28g (43%) Saturated Fat 12g (60%) Cholesterol 126mg (42%) Sodium 1544mg (64%) Potassium 805mg (23%) Fiber 9g (36%) Sugar 21g (42%) Vitamin A 6570mg (131%) Vitamin C 14.5mg (16%) Calcium 278mg (28%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 608

% Daily Value*

Serving 6serving
Calories 608kcal 30%
Carbohydrates 79g 26%
Protein 12g 24%
Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 126mg 42%
Sodium 1544mg 64%
Potassium 805mg 17%
Fiber 9g 36%
Sugar 21g 42%
Vitamin A 6570mg 131%
Vitamin C 14.5mg 16%
Calcium 278mg 28%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.