Gluten Free Cornbread Stuffing

For me, the best part of Thanksgiving dinner has always been the stuffing.  It’s so easy to make this delicious Gluten Free Cornbread Stuffing from scratch!

If you are hosting the holiday meal, this stuffing will please all of your guests, no one will know it’s gluten free!  If you are visiting family and need to bring your own gluten free food, this is the perfect dish.  Just be sure to make enough to share, everyone will want to sample it!

Gluten Free Cornbread Stuffing is moist and delicious “in or out of the bird”.  This recipe makes enough to stuff a small (10-12 lb.) turkey with extra for a 1.5-quart baking dish.  You can make half or double it for a large family.

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  • 4 cups of cubed gluten free cornbread
  • 1/2 lb. gluten free sausage, casing removed (I used Premio)
  • 4 strips of gluten free bacon
  • 2 small carrots, peeled and cut into 1/4″ dice
  • 2 celery stalks, cut into 1/4″ dice
  • 1 medium sweet onion, chopped fine
  • 2 tbsp. minced fresh sage, thyme and rosemary (optional but very good)
  • 2 tbsp. butter
  • salt and pepper, to taste
  • 1 egg
  • 1/2 cup 1% milk
  • 3/4 cup gluten free low sodium chicken or beef broth
  • 1/4 tsp. each, dried sage and thyme
  • cooking spray


Most of the initial prep for this stuffing can be done ahead of time, so you will only have to assemble and bake it the morning of the holiday.  It all begins with this Gluten Free Corn Bread, that you can make ahead and freeze.  You will need half of the cornbread for this stuffing recipe, and the rest can be a nice addition to your breadbasket for the holiday table.

Once the Cornbread has cooled to room temperature, wrap tightly in plastic wrap then again in foil.  Place in a freezer safe bag until needed.

To make the stuffing, cut half of the cornbread into cubes, for a total of about 4 cups.  Spread the cornbread cubes on a parchment lined baking sheet in a single layer.  Bake at 250º until dried and slightly browned, 45 minutes to an hour.

Remove from the oven and set aside to cool in the pan.  If you are doing this step ahead of time, make sure the cornbread is completely dry, then store in an airtight container for up to 3 days.

Chop the bacon and sausage into 1/2″ pieces.

Cook them together in a large, nonstick skillet until completely browned, then remove and drain on paper towels.  Reserve the fat in the pan.

Next melt 2 tbsp. of butter in the same skillet and add the onion, celery and carrots.  Season with salt and pepper, and the minced fresh herbs.  Cook over low heat for 10-15 minutes, stirring frequently.

Add back the sausage and bacon to the skillet and toss well to combine.

You can prepare the recipe up to this point the night before and refrigerate.  You can also make ahead and freeze it, just spoon the mixture into a freezer safe bag or container and defrost the night before.

On the morning of the holiday, return the sausage and veggie mixture to the skillet over low heat and warm through.  Turn off the heat and stir in the cornbread cubes.

Whisk together the egg, milk, and broth with dried sage and thyme.  Pour it over the cooled cornbread mixture and toss well until everything is moistened.

To stuff or not to stuff?  You decide.  Always follow food safety guidelines.  If you stuff the turkey, do so just prior to roasting.

For those who prefer out of the bird, spray a baking dish with cooking spray and spread the stuffing evenly.  Cover with foil and bake 35 minutes.

With a few great recipes like this one, the stress of being gluten free during the holidays will melt away.  I hope it will become a tradition at your holiday table!

Notes ♪♫ Want to take a shortcut?  If you prefer to use storebought bread cubes there are some great ones to choose from, I’ll never tell!  Check out my Easy Gluten Free Ramekin Stuffing Cups, a recipe made with Aleia’s Gluten Free Stuffing Cubes.

Originally posted 11/04/2018         Updated 11/19/2022

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Gluten Free Turkey Meatballs

Foodie friends, you don’t have to wait for November!  Try my Gluten Free Turkey Meatballs whenever you feel like having a little “Thanksgiving Lite”!  The flavors of sage, thyme, onion and celery mirror the big Thanksgiving dinner in a fraction of the time.

A little ricotta in the mix keeps the meatballs nice and moist.  Potato flakes and rolled oats are the magic that hold these gluten free meatballs together.  You are going to love this easy entree!  Complete the meal with a side of stuffing and drizzle of turkey gravy.

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Use an electric chopper to finely mince the onion and celery.  Combine the first 8 ingredients in a bowl and mix thoroughly.  Add the breadcrumbs, potato flakes and oatmeal to the wet ingredients a little at a time until well combined (use your hands).

Line a baking sheet with foil and mist with cooking spray.  Spread 1 cup of breadcrumbs in a bowl or plate.  Form 12-14 meatballs, rolling each meatball in the breadcrumbs and arrange on the baking sheet at least 2″ apart.

Broil 5 minutes on high, turn and broil another 5 minutes.

With dinner on the table in under a half hour, you will want to add this to your weeknight rotation.  Everyone will love it!

Notes ♪♫ Oh those breadcrumbs, don’t they look amazing?  They are Aleia’s Italian Breadcrumbs, and yes, they are gluten free.  A bit more expensive but so worth it to get that true breadcrumb taste!

Originally posted 11/10/2018                          Updated post 8/12/2022

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My Mother’s Chicken Escarole Soup

A family tradition, I have made this soup for Thanksgiving dinner going on 30 years.  It is inspired by the soup my mother always made for the holidays when we were growing up.  Over the years I’ve added a few extra touches that make it my own, and most recently it has been adapted to be gluten free.  This recipe serves a crowd so you will have plenty for your family dinner plus leftovers.  Of course, you can easily cut it in half (photos are for a half recipe) but I promise you are going to want leftovers!

Serves 20-25.

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  • 4-5 Chicken Leg Quarters (or you can use drumsticks and/or thighs)
  • 2 Sweet Onions
  • 1 lb. bag of Carrots
  • 1 bag Celery 
  • 2 Tbsp Olive Oil, divided
  • Salt & Pepper
  • 2 Bay Leaves
  • 1 cup gluten free beef stock (optional but very good)
  • 2 cartons (32 oz.) gluten free chicken broth
  • 2 tbsp. cornstarch
  • 1 tsp. Sage
  • 1 tsp. Thyme
  • 4 Garlic cloves, minced
  • Generous pinch of Saffron
  • 1″ knob of fresh Ginger root, minced
  • 1 head Escarole, trimmed and washed
  • 12 oz. gluten free soup pasta
Get it here!


2 Days Before:

In a large stockpot brown the chicken in 1 tbsp. olive oil, about 5 minutes each side.  Do it in batches so that each piece gets evenly browned.  Remove chicken from the stockpot, pour out the fat and wipe clean.  Return chicken to the pot and add 2 carrots, 2 celery stalks, and 1 medium onion, quartered.  Add ½ tsp pepper and 2 bay leaves.  Cover with water, bring to a boil then lower the heat, cover and simmer for at least 3 hours.

Transfer the chicken to a cutting board or plate.  It should be falling off the bone tender.  Discard the bones and skin and chop the meat into bite size pieces.  Refrigerate the chicken in an airtight container until the day of serving.  Let the stock cool to room temperature then refrigerate overnight.

1 Day Before:

Remove the stock from the refrigerator and skim all fat from the top.  Discard the bay leaves and all of the vegetables.  Strain the chicken stock through a fine mesh sieve, or colander double-lined with cheesecloth into a clean bowl or measuring cup.

Dice 6-8 carrots, 6-8 celery stalks, and one large onion.  Try to cut the pieces to approximately the same size.

In a clean stockpot, sauté the vegetables in 1 tbsp. olive oil.  Season with salt and pepper.

Add the strained chicken broth, and the beef stock (you won’t taste the beef, but it really does add another level of flavor to chicken soup).  Top with more chicken broth as needed.

Mince 6-8 garlic cloves, and all of the ginger root (about 2 tbsp.).  Add to the pot with one large pinch of saffron threads, 1 tsp. each of ground sage and thyme, and salt to taste.

Cover and simmer on low 2 more hours.

Remove and discard the outer leaves of the escarole, then tear the leaves into large pieces and rinse thoroughly.  To this day I can still hear my mother telling me to wash the escarole “leaf by leaf”.

When the soup is done, turn off the heat and add the escarole to the pot.

Escarole cooks quickly, and the residual heat is enough to wilt the leaves.  Stir well, cover the pot and let it cool to room temperature.  Refrigerate overnight.

Day of Serving:

Gradually warm the soup on low heat.  Ladle 1 cup of broth into a small saucepan and whisk with 2 tbsp. corn starch.  Once it has thickened, add the cornstarch mixture back into the soup and stir to combine.  Add back all of the reserved chicken meat to the pot.  Do not let it come to a boil or the chicken will shred into ribbons!  In a separate pan cook ¾ lb. of gluten free soup pasta such as orzo or ditalini according to package directions.  I was really lucky to find gluten free Acini de Pepe, the traditional pasta used in this soup.

Drain and rinse the cooked pasta and add it to the soup.  Taste to see if more salt or pepper is needed and keep warm until ready to serve.  Serve with grated cheese and a drizzle of extra virgin olive oil.

As I make this soup each year it brings back childhood memories of my Italian family gathered around the holiday table.  Start your own family tradition with this wonderful soup that is sure to become a favorite part of your special meal.

The Lazy Gastronome


Notes: ♪♫ Gluten free soup pasta is not readily available where we live.  If you are struggling to find a gluten free pasta for your holiday soup, here are a few links that I hope you find helpful!  Use what you have and don’t be afraid to improvise.  Whenever I buy gluten free pasta, I save the little broken pieces in the bottom of the box and use them for soup!

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Gluten Free Turkey Mushroom Soup

Turkey Mushroom Soup is on the menu at our house this week!  The base for this soup is a delicious stock that I make every year with the remnants of our Thanksgiving turkey.  This rich, golden goodness adds great depth of flavor to soups and stews.  Check out this link to see how easy it is to make your own delicious, gluten free stock.

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  • 2 cups homemade turkey stock
  • 6 cups turkey or chicken broth, homemade or store bought
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. cremini or white button mushrooms, sliced
  • 2 cups leftover diced turkey or chicken, reserved from another meal
  • 1 cup uncooked wild rice blend


Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.  Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil.  Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low.  Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

I have made this recipe several times now and everyone loves it.  In fact, it is now a winter tradition.  So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth?  Yes, there is!  A broth is made with meat and/or vegetables simmered together.  A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted.  Broth is a clear liquid, while stock has a thick, gelatinous consistency.  Learn more here.

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Turkey Stock

Look at this turkey stock!  It’s the pot of liquid gold at the end of our Thanksgiving rainbow!  An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of it’s goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews?  Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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  • leftover turkey carcass (bones with a bit of skin and meat attached)
  • 2 onions, peeled and cut into large chunks
  • 4 celery stalks, cut into large chunks
  • 4 large carrots, peeled and cut into large chunks
  • 2 bay leaves
  • 1 tbsp. whole peppercorns


Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º.  Roasting the bones creates an extra layer of flavor.  It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.  

Add the roasted bones and vegetables with enough water to cover (about 10 cups).  It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work.  Cover and cook on low for 18 hours.  I timed mine so that it would simmer overnight, from 4:00pm to 10:00am.  Look at that color!  

Pick out as many of the bones and vegetables as you can, and discard.  

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight.  The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.  

Divide the stock into containers to use or freeze for later.  Here’s a peek at my soon to be freezer stock!  I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles.  It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.  

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer.  Once things calm down you can make it at your leisure.  

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Gluten Free Thanksgiving Casserole

Imagine your Thanksgiving dinner, layered and baked lasagna style.  The stuffing, the turkey, the potatoes and the gravy.  I even snuck in a few green beans, in a nod to the green bean casserole!

You can make each layer from scratch for a casual take on the traditional Thanksgiving meal or throw it together the next day with your Thanksgiving leftovers!

Inspired by the “Thanksgiving in a Bucket” craze from years ago, this layered casserole takes the idea to a whole new level and makes an impressive presentation.  Oh, and it’s completely gluten free!

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What you will need:

The Turkey:

3 cups leftover turkey (light or dark meat)

OR make a batch of my Gluten Free Turkey Gravy.  You will have both the turkey meat and the gravy for serving!

The Stuffing:

Use leftover stuffing

OR make a batch of my Gluten Free Cornbread Stuffing

OR make a batch of Gluten Free stuffing using packaged bread cubes!

The Sweet Potato:

  • 1 large, sweet potato, peeled and baked (or boiled) until soft
  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • pinch of salt


The White Potato:

  • 1 large baking potato, peeled and baked (or boiled) until soft
  • 2 tbsp. butter
  • 1/4 cup milk or half n half
  • pinch of salt

The Gravy:

Make this Fast and Easy Gluten Free Gravy in minutes

OR did you make my Gluten Free Turkey Gravy?

Finishes and Garnish

 Put it All Together!

Assembly is a snap.  Coat a casserole dish with cooking spray.  Spread the stuffing evenly over the bottom of the dish.

Layer the turkey over the stuffing.

Top the turkey with a layer of potato, alternating bands of white and sweet.

Finish it off with a border of green beans!

Spoon cream of mushroom soup over the white potato.

Cover with foil and bake at 350◦ for 35 minutes.  Remove the foil and bake 15 minutes more.  Garnish with fresh rosemary and serve with the Roast Turkey Gravy.

This comfort meal has become a tradition at our house, I make it from scratch in early November to get in the holiday mood.  Then I make it again with our leftovers on Thanksgiving weekend.

Start a new tradition at your house with this family friendly comfort meal.

Happy Thanksgiving from our home to yours!

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Cheesy Potato Stacks

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall.  A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin.  You will want to make a double batch, they are so good everyone will want seconds and thirds!

The Apple Smoked Gruyere that I used in this recipe was just amazing.  The unique flavor is a definitely a little bolder than plain Gruyere, but it was the perfect pairing to this fall inspired potato side.


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  • 1 large, sweet potato, peeled
  • 4 small red potatoes, skin on
  • cooking spray
  • 4 tbsp. unsalted butter, melted
  • 1/3 cup 1% milk
  • seasoned salt, to taste (I used Lawry’s reduced sodium)
  • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
  • fresh thyme for garnish


Grate the cheese.  Slice the potatoes very thin, using a mandoline or sharp knife.  Leave some of the skins on for more color and texture.

Heat the butter, milk and seasoned salt, whisk well.  Preheat the oven to 400º and coat a 12-cup muffin pan with cooking spray.  Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.

 Use the smaller slices on the bottom for the best fit.  Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.

Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese.  Sprinkle more seasoning over the top.

Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.

To serve, use a spoon to carefully remove each stack and invert onto a serving platter.  Garnish with fresh thyme.

Notes: ♪I entered this recipe in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest.  Well guess what, my Cheesy Potato Stacks recipe earned an honorable mention!  You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter.  Pretty exciting stuff for this home cook!

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Roast Turkey Breast

I so look forward to our Thanksgiving turkey dinner each year and all the delicious sides!  But what if you don’t want to deal with roasting a whole turkey?  A turkey breast might be just the ticket for smaller gatherings.  I always plan on 1/2 lb. per serving, so a 3 lb. breast is perfect for 6 people.

So easy to prepare, just rub the breast all over with herbed butter and roast it.   You can do this!  I am so lucky to still have chives and rosemary growing in my garden in late November, but if you can’t get fresh herbs, use a smaller amount of dried.

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  • 3 lb. turkey breast, thawed
  • 1/2 stick butter, softened
  • 1/2 tsp. lemon peel
  • 1/2 tsp. thyme
  • 1 tbsp. fresh chives (or 1 tsp. dry)
  • 1 tbsp. fresh rosemary (or 1 tsp. dry)
  • 1 cup chicken broth, or use white wine, or water


Mince the herbs and combine with the lemon peel and softened butter.

Preheat the oven to 325º and spray a small roasting pan and rack with cooking spray.  Rinse the turkey breast and pat dry with paper towels.  As you can see, the breast has a pop-up thermometer but untrusting soul that I am, I also inserted a meat thermometer.

Rub the breast all over with the butter mixture and pour 1 cup of liquid (chicken broth, wine, water or combination) into the bottom of the pan.

Roast for 25 minutes per pound, or until a thermometer inserted into the thickest section registers 150º.  The pop up thermometer didn’t work on mine so I was glad that I used my own.

Tent with foil and let it rest 10 minutes.  Internal temperature will continue to rise as the turkey rests.

That’s all there is to it, slice and serve.

Enjoy with Gluten Free Roast Turkey Gravy and be sure and check out my Gluten Free Ramekin Stuffing Cups!

Notes ♪♫ White meat lovers will love this easy meal.  For all the dark meat lovers out there be sure and check out my from scratch Gluten Free Roast Turkey Gravy made with legs or thighs, or for ultimate ease try my Crock-Pot Turkey Drumsticks.  Happy Thanksgiving to all from My Gluten Free Cucina!

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Easy Gluten Free Ramekin Stuffing Cups

As another year draws to a close and the holidays approach, many are planning a scaled down version of the usual Thanksgiving and Christmas celebrations.  Even with the pandemic behind us, I still hear from friends and neighbors that their family gatherings will be smaller this year.

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Micro gatherings mean smaller portions.  I will still be making soup and roasting a turkey breast.  Instead of stuffing the bird though, I’ll be making these cute Ramekin Stuffing Cups.

Since beginning my gluten free journey a few years ago, I have enjoyed making a delicious Gluten Free Cornbread Stuffing from scratch each Thanksgiving.  This year though, I’ll be taking a shortcut and using these Savory Gluten Free Stuffing cubes from Aleia’s.

If you follow my blog, you know that I use Aleia’s gluten free breadcrumbs in many of my recipes.  Since I love their breadcrumbs so much, I thought I would give their savory stuffing a try, and it was a win!

These stuffing cubes are delicious!  They remind me of the stuffing mix we all grew up with 😉  The 6 oz. ramekins are perfect for portion control.

4 Servings



Chop the veggies into small dice.  Melt the butter and olive oil in a nonstick skillet and add the veggies.  Cook 2-3 minutes, stirring frequently.

Next chop the bacon into 1/4″ pieces and add it to the pan.  Continue cooking until the bacon is crisp and the veggies are just beginning to brown.  Remove from heat and cool slightly.  Note: You can make ahead to this point and refrigerate or freeze.

When ready, add the stuffing cubes.

Pour 1 cup chicken broth over the stuffing and stir to moisten.  Return to low heat.

Pour the beaten egg over the stuffing, while quickly stirring and turning to incorporate.

Arrange 4 ramekins on a rimmed baking sheet and coat with cooking spray.  Spoon the stuffing lightly into the ramekins, about 3/4 cup each.  Leave room for the stuffing to expand during baking, don’t overfill or pack it in.

Cover tightly with foil and bake at 325º for 35 minutes.

Serve hot out of the oven and don’t forget the gravy!

Notes ♪♫ Notice I didn’t add salt to the recipe?  The stuffing cubes and the bacon have plenty of salt, so I decided not to add more.  I also used unsalted chicken broth.  If you are not limiting sodium, then by all means salt away!
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Apple Stuffed Honeynut Squash

Have you seen the adorable Honeynut Squash at your local market this fall? I couldn’t resist buying one, they are so cute!  At about 6″ in length, the size is perfect for the two of us.  Similar to butternut squash, the Honeynut is much smaller and sweeter, with a dark orange pulp.

Unlike the larger butternut and acorn variety, you won’t pull a muscle slicing through this petite squash.  The skin is much thinner, so thin that you can eat it!

Roasted and stuffed with a simple sauté of diced apples, the finished dish is as appealing to the taste buds as it is to the eye.

Follow these easy steps to create the perfect fall side dish for two!


  • 1 honeynut squash
  • olive oil
  • maple seasoning
  • 1 small apple
  • 1 tsp. butter
  • cinnamon
  • fresh rosemary for garnish


Roasting is the way to go with this tiny squash.  Simply cut the squash in half, scoop out the seeds and brush the inside with olive oil.

Sprinkle with seasoning of your choice.

 Arrange cut side down on a baking sheet lined with parchment or foil, and bake for 35 minutes at 375º.

The Honeynut squash is so small, you can easily fit one on a sheet pan with another veggie course.

While the squash is baking, peel and dice the apple.  I used a Honeycrisp apple.  Heat a small skillet on medium low.  Add the apples with a pat of butter and toss to combine.  Cook 3 minutes, stirring frequently.  Sprinkle with cinnamon.

Remove the squash from the oven turn it over carefully, use tongs.  Spoon the apples into each half.  Garnish with fresh rosemary.

The old saying “we eat with our eyes first” is so true.  Look at that beautiful presentation!  Guest worthy, but on the table in under an hour so you can try it on a week night!  Be sure to pin this side dish to your fall favorites!

Notes ♪♫  Not a paid link, just sharing that I used Taste of Inspirations Maple and Sage Pork Rub in this recipe!  It is both gluten free and low sodium.

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