Recipe: Grain Free Kabocha Squash Stuffing (SCD, GAPS, Paleo)

Recipe: Grain Free Kabocha Squash Stuffing (SCD, GAPS, Paleo) post image

I’m in love with kabocha squash! It is more starchy than butternut and has an earthy essence that goes well with the savory umami of turkey. When you add in the seasonings of stuffing you don’t miss the bread at all!

Here are some other recipes using kabocha squash. At this time of year I usually roast two at a time so I have enough for these other recipes.

Can you tell I love using Kabocha Squash? If you are having a large crowd, double this recipe.

Grain Free Kabocha Squash Stuffing



  • large mixing bowl
  • Large fry pan
  • 8 x 10 dish for baking


    1. Saute the onions in olive oil, butter or ghee until soft then put into a large mixing bowl
    2. Add more fat and saute the mushrooms until all the water is evaporated and they are slightly browned — put into the bowl
    3. Mix in the crushed pecans and almonds (to crush the nuts put them into a ziplock and pound with the back of a plastic cup)
    4. Crumble the pieces of kabocha squash and add to the mixture
    5. Add the salt, spices and raisins and mix together
    6. Add the cup of chicken stock and mix
    7. Bake at 325 degrees F for 30 minutes uncovered and mix once or twice so the crispy top gets turned in
    8. Continue baking uncovered until it is somewhat dried


    1. Use different nuts like crispy walnuts
    2. Use dried cranberries or currents
    3. Use different spices
    4. Some people like sausage in their stuffing

Prep Time: 25 minutes
Cook Time: 45 minutes

Here is another recipe for grain free stuffing

Shared at: Hearth & Soul Hop, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday

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Leave a Comment

  • Emily November 17, 2014, 12:26 pm

    You have great recipes, thank you! There is one thing I wish very much, however, as you have lots of them. Since the ingredients are natural & high quality, they tend to be expensive. So I wish you would have list of your best recipes, the ones you use frequently and have good feedback from others. Otherwise it would take me a lot of time and effort and money to go through all your recipes. I know your family’s taste may be different, but it would still be a starting point.

  • Jill B. November 18, 2014, 9:33 am

    This recipe looks amazing! I think I’d use sage and thyme in it though because I just love those herbs with anything turkey. Where oh where was this great idea when we did GAPS? πŸ™‚

  • Chelsea November 19, 2014, 11:43 am

    Looks positively delicious! Gotta love a squash recipe! πŸ™‚