Gluten-Free Berry Bread Stuffing with Squash and Pepitas
Ingredients
1 loaf
hearty gluten-free bread, cut into ½" cubes (about 9 cups)
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
chopped yellow onion
2 ribs
celery, diced
1 ½ lb.
butternut squash, peeled, halved and seeded, cut into ½" dice (3 cups)
1
Granny Smith apple, peeled and cored, cut into ¼" dice (1 ½ cups)
1 cup
gluten-free vegetable stock
½ cup
Kowalski's Dried Cranberries
⅓ cup
raw pepitas, toasted
1 tbsp.
snipped fresh sage
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- Preheat oven to 250°.
- Spread bread cubes on a rimmed baking sheet; bake in preheated oven until dry (about 30 min.), stirring once.
- Remove bread cubes from the oven and set aside; increase oven temperature to 350°.
- In a large sauté pan, heat oil over medium heat. Add squash, apple, onion and celery; cook, stirring constantly, until onion softens (4-5 min.).
- Stir in bread cubes, stock, cranberries, pepitas, sage, salt and pepper.
- Spray a 13x9" glass baking dish with nonstick cooking spray. Add stuffing; bake, covered, until heated through (40-45 min.).
Find It!
- Diced butternut squash is available in the Prepared Produce Section.
Tasty Tip:
- This recipe works with an equal amount of regular bread in place of the gluten-free bread.
Nutrition Notes:
- Each serving also is a good source of these heart nutrients: vitamin A, vitamin C, niacin, magnesium and copper.
- Select a bread made with gluten-free whole grains (such as brown rice or whole-grain sorghum) to add more fiber, minerals and phytonutrients to your stuffing.
