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
- Saute the onions in olive oil, butter or ghee until soft then put into a large mixing bowl
- Add more fat and saute the mushrooms until all the water is evaporated and they are slightly browned — put into the bowl
- 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)
- Crumble the pieces of kabocha squash and add to the mixture
- Add the salt, spices and raisins and mix together
- Add the cup of chicken stock and mix
- Bake at 325 degrees F for 30 minutes uncovered and mix once or twice so the crispy top gets turned in
- Continue baking uncovered until it is somewhat dried
- Use different nuts like crispy walnuts
- Use dried cranberries or currents
- Use different spices
- Some people like sausage in their stuffing
Prep Time: 25 minutes
Cook Time: 45 minutes