Gluten-Free Cornbread Stuffing + Roasted Squash

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Maple Roasted Acorn Squash Two Ways- Stuffed + Unstuffed (Cornbread Stuffing)



It’s time once again. As the Wheel of the Year turns once more around the sun, we wind our collective clocks back, bidding Adios! to Daylight Savings, and twilight creeps one hour closer starting this Sunday. So I thought I’d reprise two favorite Fall recipes before the weekend. Both are redolent with old fashioned autumnal goodness to cheer you onward. Warm and subtle spices. Maple. Apple. It doesn’t get any comfy-cozier.

First up is an easy, favorite side dish of mine- maple roasted acorn squash. Simple and divine. The second dish is one of my oldest tried and true recipes. It is from my very first Thanksgiving as a married woman, in fact.

We won’t discuss how long ago that was, Darling.


But. I will admit it was back with Husband Number #1 (him being the first and all). I was anxious to do it up with style on my first Thanksgiving (as any blushing bride would be) and had the creative inspiration to use cornbread and apples as a stuffing instead of the usual- and familial tradition on both sides- toasted white bread with onion and sage dressing. 

And then I added curry. 

Maybe that’s when they all began to notice I wasn’t exactly a dyed-in-the-wool Pilgrim-esque kind of girl.

I’m not at all certain Husband #1 cared for it.

Husband #2, however, is a huge cornbread fan. And a curry fan. And we’ve been married now for twenty-six years.

Coincidence?

Karina xo

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