This stuffed dish can be a (vegan) show stopper for Thanksgiving. If you just want to make the dressing, I have both recipes below. If someone has gluten issues, you can find gluten-free bread cubes or use cornbread cubes (corn does not contain gluten…just make sure there is no wheat in the ingredients or make your own).
Note: If you slice your own bread for cubes either air dry them overnight on a baking sheet or in a 275 degree oven for 20 minutes or until dry – stirring occasionally so all cubes are dry. Remember store bought cubes are already dried out and seasoned – so adjust your seasoning to taste.
Stuffed Squash Recipe:
Serves 6-8 (Depending on size of the squash)
1 large buttercup, kabocha squash or hokkaido pumpkin
4 cups sourdough or whole wheat bread, cubed & dried
½ cup onion, diced
4 to 5 mushrooms, diced
¼ cup celery, diced
½ – 1 cup water or vegetable broth
1 tsp. dried sage
soy sauce (use Tamari if someone has gluten issues)
olive oil or sesame oil (toasted or light)
1. Pre-heat oven to 450 degrees.
2. Cut top of squash out like a Jack-O-Lantern and clean out seeds.
3. Heat 2 Tbsps. oil in skillet, sauté onion with pinch of salt 1- 2 minutes. Add mushrooms and sage, sauté 2-3 minutes. Add celery and sauté 3 minutes. Place in bowl to cool down a bit.
4. In a large bowl, gently combine bread, vegetables and enough water or broth to coat the bread cubes along with 1-2 tsps. soy sauce and mix thoroughly.
5. Stuff hollowed out squash with dressing and put top on. Wrap squash stem with aluminum foil to prevent burning.
6. Rub vegetable oil on squash skin, place in glass baking dish. Bake 30-35 minutes or until squash can be pierced with either a fork, bamboo skewer or chopstick.
7. If squash is not tender, continue to cook. You can remove the top and cook until done. If you have leftover dressing mixture, you can put in a small greased baking dish and follow directions below.
This makes approximately 10 cups
8 cups sourdough or whole wheat bread, 1/2 inch cubes – (if you make your own bread cubes air dry them overnight on a baking sheet or in a 275 degree oven for 20 minutes or until dry stirring occasionally so all cubes are dry. Remember store bought cubes are already dried out and seasoned – so adjust your seasoning to taste)
1 cup onion, diced
8-10 mushrooms, diced
1 cup celery, diced
2 1/2 cups water or vegetable broth
1-2 Tbsps. dried sage
1-2 Tbsps. soy sauce (use Tamari if someone has gluten issues)
Method for Dressing:
Pre-heat oven 350
1. Heat 2 Tbsps. oil in skillet, sauté mushrooms until slightly brown on both sides, then add onion with pinch of salt 1- 2 minutes, then celery and 1 Tbsp. sage and saute 1-2 minutes. Place in bowl to cool down a bit.
2. In a large bowl, gently combine bread, vegetables and enough water or broth (cautiously start with 1 cup – you don’t want soggy bread)to coat the bread cubes evenly along with 1-2 Tbsps. soy sauce and mix thoroughly. Taste and see if additional salt, soy sauce or sage is needed.
3. Place in an oil- greased 13x9x2 baking dish, add additional 1/2 – 1 cup water or broth, cover with top or aluminum foil and bake 30 minutes. Remove cover and bake an additional 15 minutes.