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2 -4 servings

Total time

80 minutes




  • 4 very small acorn squashes
  • 2 slices gluten free bread
  • ½ tablespoon extra virgin olive oil plus more for drizzling
  • 2 stalks of celery (dices)
  • ½ onion (diced)
  • ½ apple (diced)
  • ½ cup vegetable broth ((more or less as needed))
  • 2 tablespoons dried cranberries
  • 1 tablespoon sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • pinch nutmeg


  1. Preheat the oven to 400 degrees. Slice the squash in half and line up on a baking sheet. Bake for 30 minutes, or until the squash begins to soften.
  2. Toast the slices of bread until they are lightly browned. Cut into cubes and set aside.
  3. Heat the olive oil in a medium skillet. Add in the onion and celery and sauté until translucent, about 5-7 minutes. Add in the apple and sauté for anther 5 minutes. Transfer to a bowl and add in the remaining ingredients. Toss to combine. The bread should be moist, but without a lot of extra vegetable broth in the bottom of the bowl.
  4. Once the squash are tender, remove them from the oven and fill each with a quarter of the stuffing and drizzle with olive oil. Return to the oven and bake for another 30-40 minutes or until the squash is very tender and the stuffing is beginning to brown. Serve.
  5. View the recipe instructions at Catching Seeds

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