Last weekend I went to a Friendsgiving and it was fan-freaking-tastic. The best part about having friends that are *also* gluten-free? Not only can you commiserate with eachother about all the things you can’t eat (only half kidding) but there is a much higher chance that you’ll have multiple things you can actually eat without dying, aside from the dish that you bring. My contribution this year? This Roasted Apple & Squash Stuffing with Balsamic. And cider to make Apple Cider Mimosas, duh.

The best part of Friendsgiving though? When your friend’s dad makes a gluten-free pumpkin pie from scratch, roasting the pumpkin and all, and makes sure we can tell the difference between all the pies by writing “Gluten Free” in pie crust on top of the pumpkin pie. The BEST. And it was really freaking tasty too! Clearly, I need to step up my pumpkin pie game…because let’s be honest I use canned pumpkin every year LOL.

This recipe is a re-boot of and old squash stuffing I used to make every year for Thanksgiving. I usually make my Butternut Squash Stuffing because my family LOVES the combination of butternut squash, apples, dates and bacon – but the chicken apple sausage in this one is such a winner on taste…maybe I’ll go crazy and add the sausage AND bacon to the stuffing this year. Good thing we don’t have any vegetarians at my Thanksgiving, ha! I swear there is bacon in almost every dish. Besides the pies. But hey, I’d totally be open to a pie with bacon in it, so if you have any ideas, throw them my way!

Roasted Apple & Squash Stuffing with Balsamic

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Dana: Real Food with Dana

Serves: 6+ servings

Ingredients

• 2 medium delicata squash, halved, seeds removed
• 2 apples, cored and diced
• 3 Tbsp coconut oil or ghee, melted (divided)
• 1 medium onion, chopped coarsely
• 1 tsp minced garlic
• 2 chicken apple sausages, diced into small pieces
• ½ c dried figs, chopped & stems removed
• ¼ c Tbsp apple cider
• 1 large sprig fresh rosemary
• 4 sage leaves
• ½ teaspoon salt + pepper, to taste

For serving:

• Balsamic vinegar, for drizzle

Directions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Slice the delicata squash into half moons. Toss the butternut squash and apples with 2 Tbsp melted coconut oil (or ghee). Season to taste with salt and pepper.
3. Spread the squash and apples on a prepared baking sheet, season with a little sea salt and pepper, and bake for about 25 minutes, until the squash is fork-tender and slightly browned.
4. Meanwhile, combine all your herbs & spices in a small bowl. Set aside.
5. Heat a large skillet over medium with the remaining Tbsp of oil. Once hot, add the onions and garlic with a small pinch of sea salt, turn the heat down to medium-low, and sauté for about 15 minutes - until the onions are very soft and slightly caramelized. After about 10 minutes, add in the diced sausage. Stir and cook until lightly browned.
6. Remove the squash and apples from the oven and stir in with the onions and sausage. Turn the oven down to 350.
7. Add the apple cider, dried fruit, herbs (whole, no need to chop them), salt and pepper to the pan. Give it a few stirs.
8. Return to the oven and cook an additional 5-10 minutes so the flavors come together.
9. Drizzle balsamic vinegar over the top to serve.

Notes

*You can substitute any kind of squash for the delicata. Butternut would be great - cut it into bite-sized cubes before roasting.

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