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The Most Amazing Stuffing Recipe that’s Grain-Free

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Here is a delicious grain-free stuffing recipe that is even better than traditional stuffing.

If you’re looking for a whole food, plant based substitution for stuffing, you’ve found it!

This dish is savory and tasty, yet also very low fat.

It has all the flavors and richness of traditional stuffing, but is gluten-free, grain-free, dairy-free, and vegan.

It’s better than stuffing!

This stuffing is great on its own as a side or main course. I love to use the leftovers to top salads or just reheat for a quick meal.

The ingredients include butternut squash, celery, onion, carrots, dried cranberries, garlic, and a little olive oil. The trick is to use the seasonings to give it the flavor of traditional stuffing.

The secret is poultry seasoning! Yup, make sure you have poultry seasoning on hand to give the whole dish the savory flavoring of stuffing.

Here’s my grain-free stuffing recipe – I hope you love it as much as I do!

The Most Amazing Stuffing Recipe that's Grain-Free

Grain-Free Stuffing


  • 1 medium butternut squash, peeled & chopped into 1/2 inch cubes
  • 1.5 cups onion, chopped
  • 1.5 cups celery, chopped
  • 1 cup carrots, chopped
  • 1/2 cup water or vegetable stock
  • 1/2 cup dried cranberries
  • 4 cloves garlic, diced
  • 1-2 tsp olive oil
  • 1 tsp poultry seasoning I LOVE Frontier Co-op brand
  • 1/2 tsp salt


1. Roast the butternut squash on a parchment paper lined baking sheet at 400 degrees for about 20 minutes or until beginning to brown. You can turn the squash to brown on additional sides if desired.For crispier squash, toss with 1 tsp of olive oil before roasting.
2. Add the remaining 1 tsp of olive oil to a hot saute pan.
3. Add the onions. Saute on medium high heat for a few minutes until translucent.
4. Add the garlic to the saute pan. Saute for a few minutes. Stir as needed to prevent sticking or burning. If the pan starts to stick, add a few tablespoons of water or vegetable stock as needed throughout the cooking process.
5. Add the celery, carrots, and poultry seasoning. Continue to saute until the vegetables begin to soften, about 15 minutes. Add water or vegetable stock as needed to prevent sticking. You may cover the pan to quicken cook time.
6. Add the dried cranberries. Mix and allow to get warm.
7. When the squash is done, add this to the rest of the vegetables.
8. Add salt to your taste preference.

If you are looking for more delicious and healthy recipes, especially flavorful and health-filled alternatives to traditional dishes, be sure to check out more recipes in my collection.

My plant-based mac and cheese recipe is always a fan favorite. Another favorite is my buffalo cauliflower wings – yum!

I have a delicious black bean hummus that doesn’t last more than a day in my house. Additionally, this basil asparagus pesto is the healthiest and most delicious version out there.

If you are trying to eat healthier or even going plant-based, you can still eat delicious and healthy meals. These health-filled substitutes are even better than the real thing!

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