Go Wild for This Gluten-Free Butternut Squash and Wild Rice Stuffing
Even though the turkey is the star of the show, we all know that Thanksgiving is all about the sides: stuffing (or dressing), roasted veggies, cornbread, colorful salads and buttery biscuits. We’ve got a GF-stuffing recipe that omits the crusty bread but doesn’t skimp on that delicious Thanksgiving heartiness. Forget the traditional bread stuffing this year and cook up a wild rice version, made with roasted butternut squash, aromatics, fresh herbs and pecans; it’s seriously beautiful and equally delicious.
Ingredients:
Serves 4-6
For the roasted squash:
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
- 3 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
For the stuffing:
- 4 Tablespoons unsalted butter
- 2 large shallots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 4 garlic cloves, finely grated
- 5 fresh sage leaves, minced
- 1/2 teaspoon dried thyme
- 1 1/3 cups wild rice
- 4 cups chicken or vegetable broth
- salt and pepper
- 1/4 cup lightly toasted pecans, roughly chopped
- 1/3 cup fresh parsley, finely chopped
Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Toss the cubed squash, olive oil, salt and pepper together and spread in an even layer on a baking sheet. Roast for 25 minutes or until fork tender. Set aside.
2. In a large pot or pan with tall sides (that has a lid) melt the butter over a medium-high flame. Add the sliced shallots and sauté until soft and lightly caramelized. Then add the sliced celery and finely grated (or minced) garlic. Sauté until soft and fragrant (about 3 minutes).
3. Add the wild rice, broth and a pinch of salt and pepper. Stir well and bring to a boil. Allow the liquid to boil for 5 minutes, uncovered.
4. Reduce the flame to a simmer, cover and cook for 40-50 minutes, or until the rice is tender and the liquid is fully absorbed.
5. Once the rice is fully cooked, fold in the roasted squash, chopped pecans and parsley. Toss to coat, taste and adjust seasoning to your liking and serve.
Preheat oven to 400 degrees Fahrenheit. Toss the cubed squash, olive oil, salt and pepper together and spread in an even layer on a baking sheet. Roast for 25 minutes or until fork tender. Set aside.
In a large pot or pan with tall sides (that has a lid) melt the butter over a medium-high flame. Add the sliced shallots and sauté until soft and lightly caramelized. Then add the sliced celery and finely grated (or minced) garlic. Sauté until soft and fragrant (about three minutes).
Add the wild rice, broth and a pinch of salt and pepper. Stir well and bring to a boil. Allow the liquid to boil for five minutes, uncovered.
Reduce the flame to a simmer, cover and cook for 40-50 minutes, or until the rice is tender and the liquid is fully absorbed.
Once the rice is fully cooked, fold in the roasted squash, chopped pecans and parsley.
Toss to coat, taste and adjust seasoning to your liking and serve.
What else could we ask for in a stuffing recipe?
Be sure to check out our Pinterest page for more stuffing recipes!
