Gluten-Free Kabocha Squash Stuffing

Recipe By: Joel Schaefer and Mary Schaefer

Cooking makes the green skin of kabocha squash less tough and edible, but we remove it for the softest texture. Photo: Andrew Grinton

Makes: 8 servings
Free of: gluten and all top allergens

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Ingredients

1 lb gluten-free, allergy-friendly bread, cut into 3/4-inch cubes
1 lb (1 small) kabocha squash
2 cups Brussels sprouts, trimmed and halved lengthwise
2 tbsp olive oil, divided
1/4 tsp + 1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 bag (12 oz) frozen pearl onions, thawed
1 cup chopped celery
3 1/2 cups + 1/2 cup allergy-friendly vegetable broth, divided
1 medium apple, cored and diced
1/2 cup dried cherries
1/4 cup chopped Italian parsley
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme

Instructions

Preheat oven to 300° F. Line a large baking sheet with parchment paper.
Arrange bread cubes on the baking sheet and bake for 1 hour, or until golden and crisp.
Increase oven temperature to 400° F. Wrap kabocha squash in foil and bake for 15 minutes.
Decrease oven temperature to 350° F. Line a baking sheet with parchment paper.
Cut squash in half and scrape out seeds. Slice skin and stem off and cut flesh into 3/4-inch cubes.
Put squash and Brussels sprouts on baking sheet and toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread vegetables in a single layer and bake for 15 minutes, or until fork-tender.
In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onions and celery and sauté for 5 minutes. Add 3 1/2 cups broth, apple and cherries and bring to a boil. Reduce heat to medium-low and simmer for 4 minutes.
Remove pan from heat. Add roasted vegetables, parsley, sage, thyme, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper and stir to combine. Add bread cubes and gently stir to coat. If cubes are too dry, stir in remaining 1/2 cup broth.
Transfer stuffing to a 2 1/2- quart casserole dish. Cover and bake for 15 minutes. Uncover and bake for 10 minutes more, or until set.

Joel Schaefer and Mary Schaefer are the husband-and-wife culinary team behind https://www.yourallergychefs.com/. Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.