Gluten-Free Butternut Squash and Cornbread Stuffing with Herbs and Mushrooms

Butternut Squash Baked with Apple-Walnut-Cinnamon Stuffing

Butternut Squash and Apples Are Naturally Gluten-Free Whole Foods

Butternut Squash and Apples Are Naturally Gluten-Free Whole Foods


A satisfying aroma is coming from the oven.  Soon we’ll be enjoying the tender texture and delicate flavor of a butternut squash.

Today I’m baking this colorful squash with a little gluten-free stuffing made from apples, walnuts, cinnamon and nutmeg.  Maybe a little butter or oil, too.

Butternut squash would be good baked with nothing but salt, pepper and butter.  Lately though, we’ve been enjoying more apples since they’re in season.  Adding chopped apples with a little spice and some nuts naturally complements the flavor of the squash.

I love using simple, whole foods like winter squash and apples. These gluten-free ingredients are easy to find.  Better yet, the recipe is from before I went gluten-free.  It doesn’t even need any modification for gluten sensitivity, gluten intolerance or celiac disease.


Butternut Squash Baked with Apple-Walnut-Cinnamon Stuffing

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Makes 4 large or 8 small servings


1 Medium Butternut Squash, about 2 pounds

2 Medium Apples

2 Tablespoons Chopped Walnuts (optional)

1 Tablespoon Butter, Ghee, Margarine (casein-free) or Oil

1 Tablespoon Agave, Honey or Brown Sugar

1/4 Teaspoon Cinnamon

1 Dash Nutmeg (optional)

1/4 Teaspoon Kosher Salt (optional)


Preheat the oven to 350 degrees F.

Wash the squash and the apples.

Cut the squash in half from stem to base. With a spoon, scrape out the seeds and pulp from the center.

Lightly oil a baking pan. Lay the halves of the squash cut side down on the pan.

Bake until barely fork tender, about 45 minutes.

Meanwhile, peel, core and chop or dice the apples. Stir in the nuts and sweetener.

Turn the squash over carefully on the baking sheet.

Scoop out a small cavity in the other end of each half so you’ll have 4 pockets for stuffing instead of 2.

Spread the butter, ghee, margarine or oil over the cut surfaces. (I use a fork to rub a pat of butter over the warm surface of the squash or my fingers to spread some oil.)

Fill the cavities with the apple/nut filling.

Sprinkle with more spice and salt as desired.

Bake for another 10-15 minutes until squash and filling are tender.




This frugal recipe is gluten-free, egg-free and meatless.  It can also be casein-free, dairy-free and lactose-free with an appropriate butter substitute.  Because it uses agave nectar and apples for sweetening, it’s low glycemic and refined sugar-free.  With the oil and honey options, it can be used for a paleo diet.

Added here:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

The Nourishing Gourmet’s Pennywise Platter Thursday

Cybele Pascal’s Allergy Friendly Friday

Print Friendly


  • Miz Helen

    November 26, 2011

    Your recipe is featured on Full Plate Thursday’s Thanksgiving Buffet. Hope you are having a great week end and enjoy your new Red Plate!
    Miz Helen

    • Pat

      November 27, 2011

      Thank you, Miz Helen. It’s so good when flavors that taste good together are also healthy! Thank you especially for including me in your Full Plate Thursday’s Thanksgiving Buffet.

  • This looks awesome Pat and it fits perfectly in my diet! I’ll be adding this to my Thanksgiving plate for sure!


    • Pat

      November 19, 2011

      Thanks — I hope you have a blessed and happy Thanksgiving!

  • Miz Helen

    November 18, 2011

    Hi Pat,
    I just love Butternut Squash and your recipe is so perfectly balanced and yet so full of flavor. This is a great recipe that I can’t wait to try and know that we will just love. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

    • Pat

      November 19, 2011

      Thank you so much — have a blessed and happy Thanksgiving!

  • Karyn

    November 18, 2011

    This sounds AMAZING! I would really love to have you link up this post to my blog hop!

    • Pat

      November 19, 2011

      Thank you so much — I hope you and your family have a blessed and happy Thanksgiving!

  • shuhan

    November 17, 2011

    i think there is something about the natural sweetness of winter squashes and pumpkin that makes it so perfect not just for savoury dishes, but dessert! yum.

    • Pat

      November 19, 2011

      Thank you — have a wonderful, blessed Thanksgiving!

  • I’m glad to find another wonderful looking gluten free recipe that is perfect for the holiday table and healthy too.

  • Shay

    November 16, 2011

    This looks so good! Thanks! Visit me at

    • Pat

      November 19, 2011

      Thank you — have a wonderful Thanksgiving!

  • laxsupermom

    November 16, 2011

    Yum! This sounds delicious! I love grabbing squash from the farmer’s market in autumn and can’t wait to try this. Thanks for sharing.

    • Pat

      November 19, 2011

      Thank you! Have a blessed and happy Thanksgiving!

  • Wendy @ Celiacs in the House

    November 16, 2011

    You’ve got to love those naturally gluten-free recipes from our past. There are some things we get to keep! I’ve been using butternut a lot lately, but with more savory flavors. I really like acorn squash done with the sweet fillings too.

    • Pat

      November 19, 2011

      Thank you, Wendy. I like savory combinations with butternut, too, depending on the rest of the menu. I hope you have a wonderful Thanksgiving!

  • Carol@easytobeglutenfree

    November 15, 2011

    This sounds fantastic! What a great combination of ingredients. I’ve been trying some new recipes for butternut squash lately too. I’ll have to add this to my “to try” list!

    • Pat

      November 19, 2011

      Thank you so much! Butternut is so versatile, there are lots of ways to complement it. Have a happy Thanksgiving!

Leave A Response