THE BEST PALEO BUTTERNUT SQUASH STUFFING
Updated: 5 days ago
Get ready to elevate your holiday table with the Best Paleo Butternut Squash Stuffing!
Introduction
This delicious twist on a classic dish is not only grain-free and gluten-free but also bursting with flavors that will impress even the pickiest eaters. Made with roasted butternut squash, aromatic herbs, and a medley of vegetables, this stuffing is a celebration of fall’s bounty.
Perfect for Thanksgiving or any festive gathering, this stuffing captures the essence of comfort food while adhering to a Paleo lifestyle. The sweet, nutty flavor of the butternut squash combines beautifully with savory ingredients, creating a harmonious blend that’s sure to be a crowd-pleaser.
Whether served alongside your favorite roast or enjoyed on its own, this stuffing is a wholesome and satisfying addition to your holiday feast. Let’s dive in and create a dish that will warm your heart and home!
Table of Contents
Ingredients
Butternut Squash: Butternut squash is the star of this stuffing, offering a naturally sweet and nutty flavor. Its creamy texture enhances the dish, while its vibrant orange color adds visual appeal. Packed with vitamins A and C, it provides a nutritious base that elevates the stuffing.
Onion: Onion adds a savory depth of flavor to the stuffing. When sautéed, onions caramelize beautifully, contributing sweetness and aroma that enhance the overall taste of the dish.
Celery: Celery brings a fresh, crunchy texture to the stuffing, complementing the softness of the butternut squash. Its mild flavor and high water content help balance the richness of the other ingredients, adding brightness to each bite.
Garlic: Garlic infuses the stuffing with a robust, aromatic flavor. Known for its numerous health benefits, garlic enhances the overall profile of the dish, adding warmth and complexity.
Fresh Herbs (such as sage, thyme, or parsley): Fresh herbs impart vibrant flavors and an earthy aroma, elevating the stuffing to new heights. Sage and thyme, in particular, pair wonderfully with butternut squash, while parsley adds a touch of freshness and color.
Olive Oil: Olive oil serves as a cooking fat, adding richness and moisture to the stuffing. It also helps to sauté the vegetables and enhance their flavors while providing healthy fats.
Chicken or Vegetable Broth: Broth adds depth and moisture to the stuffing, helping to bring all the ingredients together. Using chicken or vegetable broth enhances the savory flavor profile and ensures the stuffing remains moist and flavorful.
Pecans or Walnuts (optional): Chopped pecans or walnuts add a delightful crunch and nutty flavor to the stuffing. They provide healthy fats and protein, making the dish more satisfying while contributing to its texture.
Dried Cranberries or Raisins (optional): Dried cranberries or raisins offer a sweet and tart contrast to the savory ingredients, adding a burst of flavor and color to the stuffing. They also contribute additional nutrients, making the dish more balanced.
Egg (optional): The egg acts as a binder for the stuffing, helping to hold the ingredients together. While it adds a bit of richness, it can be omitted for an AIP-friendly version without sacrificing flavor.
Pork Sausage: Pork sausage adds a savory and hearty element to the stuffing, enhancing the overall flavor profile with its spices and richness. It brings protein and depth, making the dish more filling and satisfying.
Ingredient Substitutions:
Butternut Squash: Use sweet potatoes or pumpkin for a similar texture and sweetness, though the flavor will vary slightly.
Onion: Substitute with shallots or leeks for a milder flavor, or use onion powder (about 1 teaspoon) if fresh onion is not available.
Celery: Replace with finely chopped bell peppers or carrots for added sweetness and crunch.
Garlic: Use garlic powder (about 1/2 teaspoon) for a milder flavor or omit it altogether if preferred.
Fresh Herbs: Substitute with dried herbs (1 teaspoon of dried herbs for every tablespoon of fresh) such as Italian seasoning or herbes de Provence for a different flavor profile.
Olive Oil: Use avocado oil or coconut oil as alternatives for sautéing the vegetables.
Chicken or Vegetable Broth: Replace with bone broth for added nutrients or use water in a pinch, though this will reduce the flavor.
Pecans or Walnuts: Use sunflower seeds or pumpkin seeds for a nut-free option, or omit altogether if you prefer a simpler stuffing.
Dried Cranberries or Raisins: Substitute with chopped apples or figs for a fruity element, or omit for a less sweet version.
Egg: For a vegan or AIP option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce (1/4 cup) to help bind the stuffing.
Pork Sausage: Substitute with ground turkey or chicken sausage for a leaner option, or use mushrooms for a vegetarian alternative, adding extra seasoning for flavor.
How to Make the Butternut Squash Stuffing:
1.Prepare to Roast the Butternut Squash :Preheat your oven to 425° F. Cut the butternut squash lengthwise, remove the seeds, and then cut into cubes. Toss the butternut cubes with the 1 1/2 Tbsp oil, salt and pepper and spread out in a single layer on a large baking sheet lined with parchment paper.
2. Roast the Butternut Squash: Roast in the preheated oven for 30-40 minutes, stirring or turning once for even browning. Squash should be soft and toasty brown before removing.
3. Chop Vegetables :While the squash is roasting, dice the onion, clean and cut the celery stalks, core and chop the apples.
4. Cook the Vegetables: Heat a large skillet med to med-hi heat and add the 2 Tbsp of Olive Oil. Once heated, add chopped onion and celery and cook for about 3-5 minutes, until softened.
5. Add the Ground Sausage to the Skillet: Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. Cook the sausage with the onions and celery until browned, then lower the heat to medium.
6. Add Apples and Herbs: Add the chopped apples and herbs (or poultry seasoning) and cook for a minute or two until just softened, then add salt. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.
7. Combine the Butternut Squash Mixture with the Apples and Herbs : Once the butternut squash is roasted (it should be light brown and crisp on the outside) add it to the sausage mixture along with the dried cranberries and toss to combine. If you want your stuffing to "stick" add the whisked egg** to the mixture and toss/mix to incorporate. Bake the Stuffing in the Oven: Lower the oven heat to 375° F. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the stuffing mixture to a large baking dish and spread out evenly. Bake in the preheated oven for 25-30 minutes if you used the egg, and 15-20 without the egg.
8. Add Toppings, Plate the Stuffing and Serve: The top should be toasty. Garnish with fresh parsley, pecans and dried cranberries if desired. Enjoy!!
Frequently Asked Questions:
Can I prepare this stuffing ahead of time?Yes! You can make the stuffing ahead of time by prepping the vegetables and mixing the ingredients. Store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake it and then reheat it before serving.
Is this stuffing suitable for meal prep?Absolutely! This stuffing is perfect for meal prep. You can make a large batch and store it in individual containers for quick and easy meals throughout the week. It keeps well in the refrigerator for up to 4 days.
Can I make this stuffing vegetarian or vegan?Yes! To make it vegetarian, simply omit the pork sausage and replace the chicken broth with vegetable broth. For a vegan option, you can also omit the egg and use a flax egg or applesauce as a binder.
What can I serve this stuffing with?This stuffing pairs beautifully with roasted meats, such as turkey or chicken, but it can also be enjoyed on its own as a hearty side dish. It’s perfect for holiday gatherings or as a comforting fall dish.
Can I freeze the leftovers?Yes, you can freeze the stuffing! Store it in an airtight container or freezer bag for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it in the oven or microwave before serving.
Storage Instructions:
Preparing in advance: Though this dish comes together in just 45 minutes, to get a head start, prep the veggies the day before. To ensure that you are efficiently prepping on Thanksgiving, opt to complete steps 1-6 earlier in the day, and then finish cooking the stuffing in the oven 15-20 minutes before guests arrive.
Freezer Storage:
1. Cooling: Allow the stuffing to cool completely to room temperature before freezing.
2. Portioning: Divide the stuffing into smaller portions as this allows for faster and more even freezing.
3. Airtight packaging: Place the portions of stuffing in airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn.
4. Labeling: Clearly label the packaging with the date of freezing and any reheating instructions.
5. Freeze: Store the stuffing in the freezer
6. Consume Within: For the best quality, consume within 1-2 months.
Refrigerator Storage:
1. Cooling: Allow the stuffing to cool completely to room temperature before refrigerating. Do not leave it at room temperature for more than two hours to reduce the risk of bacterial growth.
2. Airtight Container: Place the portions of stuffing in airtight containers or seal it tightly with plastic wrap.
4. Labeling: Clearly label the packaging wit the date of preparation to help you keep track of freshness.
5. Refrigerate: Store the stuffing in the refrigerator.
6. Consume Within: For the best quality, consume within 3-4 days for optimal freshness and safety.
Full Recipe
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Can I use chicken sausage for this recipe?