This Leftover Stuffing Gluten-Free Stuffed Butternut Squash recipe is a great, tasty way to use up leftovers. Add leftover turkey, too, and make this a delicious meal!
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If your refrigerator looks like mine the day after Thanksgiving, you are looking at many leftovers. Leftovers are one of my family’s favorite parts of Thanksgiving. There are some fun ways to use the leftovers, but we love stuffing them into roasted winter squash!
Every year, we have so many leftovers after Thanksgiving. Turkey, mashed potatoes, gravy…but NEVER stuffing. Gluten free stuffing goes fast in this house! This year, I made a triple batch, which was more than enough! Try my classic Gluten Free Stuffing or this Gluten Free Texas Toast Stuffing in this recipe! Super yum!!
This is sort of what happened with this recipe. It all started with a beautiful butternut squash from our local farmer’s market. I had wanted to tie this butternut squash with my leftovers.
I have a lot of fun gluten free winter squash recipes for even more recipe inspiration!
If you haven’t read all about my local farmer’s market in other posts, you can read more about it in this recipe for ground pork lettuce wraps.
Step-By-Step Photos and Directions:
This leftover Thanksgiving stuffing recipe is so easy to make! Preheat the oven to 375º F.
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Step 1: I sliced the butternut squash in half. Scoop out the seeds and roast them partway. This gives you nice cavities to stuff with your leftovers!
Ways to Cook Butternut Squash:
- In this recipe, I roasted the butternut squash in my oven for 20 minutes before stuffing them. This gives them time to soften and caramelize without burning any stuffing.
- If you are in a hurry, you can microwave the butternut squash to get it ready to stuff quickly. Place the de-seeded butternut squash halves face down in a microwave-safe dish. Cook for 8-10 minutes on high, depending on your butternut squash size.
Step 3: Mix your stuffing and leftover mixture in a large
Step 4: Bake for an additional 20-25 minutes. If the stuffing gets too brown, cover it with aluminum foil. Serve it hot as a meal or a side dish.
Frequently Asked Questions:
To keep this recipe dairy-free, use Daiya, VioLife, or another cheese substitute!
Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
More Thanksgiving Leftovers Recipes:
- If you have leftover mashed potatoes, try this Potato Bacon Rose Mashed Potato Pie a try!!
- Dice up leftover turkey and use it in place of the chicken in this Chicken Mushroom and Rice Soup recipe.
- Chopped leftover turkey is great in a big Chopped Salad! You can use extra Gluten-Free Stuffing Cubes for croutons!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Stuffed Butternut Squash
Ingredients
- 1 butternut squash roasted
- ½ cup gluten free stuffing
- 4 mushrooms sliced
- ½ cup leftover turkey chopped
- 2 tablespoons onion diced
- ¼ cup pecans optional
- ¼ cup diced persimmon
Optional:
- ⅓ cup cheddar cheese You can also use parmesan
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Instructions
- Preheat the oven to 375º F.
- Slice a butternut squash in half lengthwise and remove the seeds.
- Bake for 15-20 minutes to partially cook. (I used my toaster oven so it took about 15 minutes. It may take longer in a larger oven.)
- In a large bowl, add all stuffing ingredients.
- Remove squash from oven and fill holes with stuffing.
- Bake another 15 minutes until vegetables cook and cheese melts.
- Enjoy!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old November 2019 post with more recipe details.
Your recipe has all the right ingredients but none of the right cooking instructions. Cook the squash as you would to eat it as a side dish. In other words cut in half , scoop out the seeds and cook covered with a little water in the oven for at least 45 minutes. Then put all your mixed ingredients into the cooked squash. Extra ingredients can go in the end that is cut in half and filled with stuffing. Extra stuffing can be put around the pan . Then cook it for 20-30 minutes. Till all is really done. You can also put cranberry sauce on the finished food.
The instructions say to bake until the cheese melts, however I don’t see any cheese listed among the ingredients. How much cheese, what kind, and when/where do we add it? Sounds delicious!
Hi KT. I will clarify the recipe, it is confusing so thank you for mentioning this. You can use parmesan or cheddar, and it is optional.
Interesting use of leftovers. Had to pay attention to the picture as they looked like lamb chops from far (yes, I need to change my glasses 😉
That is too funny Mike. Glad you saw they aren’t lamb chops, though that would be delicious as well.