Roasted Acorn Squash

with Gluten Free Wild Mushroom Stuffing


We've teamed up with Udi's Gluten Free to bring you a Gluten Free take on classic Thanksgiving stuffing!

Here's how to make it!


4 acorn squash, halved and deseeded

1 head of garlic

1/4 cup olive oil, divided

1/4 cup porcini mushrooms 

10 cups cubed  Udi's Gluten Free Whole Grain Bread 

2 small onions chopped

4 celery stalks, chopped 

1 fennel bulb, chopped 

1 cup chopped cremini mushrooms

1/2 cup chopped oyster mushrooms

1 cup chopped shiitake mushrooms

1 leek, thinly sliced

1/2 tbsp fresh sage, chopped 

1 tsp fresh thyme, minced

1/2 cup chopped almonds 

1 tbsp nutritional yeast

garnish: chopped parsley and pomegranate arils


Preheat oven to 400˚F. Cut 1/4 inch off the top of the garlic bulb and drizzle with about 1/2 tbsp olive oil. Turn to coat, then season the exposed garlic bulbs with salt and pepper. Wrap in foil and roast in the oven for about 50 minutes. 

Line a baking sheet with tin foil and drizzle the cut side of the squash with about 1 tbsp olive oil and season with salt and pepper. Roast cut side down (with the garlic) for about 50 minutes, or until tender. 

Meanwhile, add the bread cubes to a large baking tray and drizzle with about 1 tbsp olive oil and season with salt and pepper. Toast for about 20 minutes, or until golden brown. 

Make the porcini stock. Place the dried mushrooms in a 2 cup glass measuring cup and cover with 2 cups of boiling water.  Cover with a plate and let steep for about 30 minutes.

Add the onions, celery, fennel and mushrooms to a large dutch oven and drizzle with the remaining olive oil. Season with salt and pepper and cook for about 10 minutes. Remove from heat and add the sage and thyme. When garlic is roasted, squeeze two roasted cloves into the vegetable mix (save the rest for another use). 

Strain the mushroom broth into a bowl. Chop the reserved porcini mushrooms and add them to the vegetable mix. 

To make the topping, toast the almonds and the nutritional yeast in a dry pan over medium heat until golden brown, about 5 minutes.

Add the toasted bread cubes to the vegetable mix and moisten with the mushroom broth. Taste for seasoning, adding more salt and pepper if needed. 

Flip the roasted squash halves over on the baking sheet and fill with the stuffing, packing it down with a metal spoon. Sprinkle with the almond topping and bake for about 20 minutes. Garnish with chopped parsley and pomegranate arils.