Gluten Free Cranberry Butternut Squash Cornbread Stuffing

Roasted butternut squash and cranberries give a burst of flavor to this slow cooked gluten free cornbread stuffing recipe.

Gluten Free Cornbread:
2 cups gluten free flour
2 cups cornmeal
2 tbsp baking powder
1 tsp salt
½ cup sugar
½ cup butter (melted & cooled)
4 eggs
2 cups milk

Cranberry Butternut Squash Stuffing:
3 cups butternut squash (peeled & diced)
4 tbsp olive oil (divided)
2 tsp kosher salt (divided)
2 tsp ground black pepper (divided)
2 tbsp butter
1 cup white onion (diced)
1 cup celery (diced)
1 cup cranberries
1 tbsp fresh sage (chopped)
4 cups vegetable broth

View the full recipe at Whitney Bond →