Gluten-Free Acorn Squash Stuffing Recipe | Life by Daily Burn

Ingredients

• 2 acorn squash
• 2 teaspoons olive oil
• 1 onion, diced
• 2 sticks celery, diced
• 2 cloves garlic, finely chopped
• 7 ounces chestnut mushrooms, diced
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups stale gluten-free bread cubes (if the bread is fresh, bake it in the oven for 15 minutes)
• 1 cup vegetable stock
• 2 teaspoons fresh sage, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1/3 cup dried cranberries
• 1 tablespoon fresh parsley, finely chopped