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Butternut Squash Stuffing

If you are looking for a zero carb or gluten free option that still captures the flavors of Thanksgiving this year, you've finally found the recipe you are looking keep scrolling, go on...

Celery, Sage & Onions have to be the most noticeable Thanksgiving flavors. Rosemary is close up there, but more on Turkey and Lamb. I captured these same flavors in this butternut squash dish without using any bread, eggs or chicken broth. This naturally buttery vegan dish is a great low calorie alternative without the carbs.


1 each Butternut Squash, about 2lbs

6 ounces Celery, 1/4" dice

6 ounces White Onion, 1/4" dice

0.5 ounces Flat Leaf Parsley, sliced fine

0.5 ounces Fresh Sage, no stem, sliced fine

1 Tbs Dried Oregano

1 Tbs Fresh Garlic, sliced fine

What To Do

Even though this squash has a buttery flavor and is very soft once it's cooked, it can be a bit of beast to cut. So here a are some quick bullet points to accomplish peeling and dicing quickly and safely.

  • Wash it

  • Use a cutting board and a large sturdy knife

  • Hold the squash sturdy, perpendicular to your knife

  • Cut the bottom off to expose the flesh so its flat. Don't cut in too deep and waste the flesh, cut some then you can always cut more if you need to

  • Turn the squash around and do the same for the top aka, the stem

  • Now, make a cut across the middle right above where the bell starts to bulge

  • Place the top half cut side down on your board and shave off strips of the skin from top down placing your knife just inside the skin to remove as little flesh as possible.

  • Place the bottom half cut side down as well and peel it the same way. this half will have a much more rounded curve to it so use the tip of your knife and cut thin strips, this will help follow the curve effortlessly

  • Once the bottom half is peeled, cut in half from top to bottom to expose the seeds and scoop those out with a spoon and dump them in the trash along with the skin

  • Dice the top and bottom into 1/2" cubes

Next, cut the celery and onions into 1/4" pieces. In a saute pan, lightly cook the vegetables and season with coarse sea salt.

Lightly cooking the celery and onions before adding it to the butternut squash for roasting will help eliminate some of the water that will release while it cooks in the oven, helping the squash to caramelize.

Add your fresh herbs and dried oregano to your vegetables before mixing with the butternut squash. Combined all the ingredients and place in a casserole dish and bake at 425f for 45 minutes or until the squash is soft and lightly browned.

Prep work complete!
Thoroughly mixed ingredients before they are roasted in the oven

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