Berry Bread Stuffing with Squash and Pepitas

1 loaf hearty gluten-free bread, cut into ½" cubes (about 9 cups)
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 cup chopped yellow onion
2 ribs celery, diced
1 ½ lb. butternut squash, peeled, halved and seeded, cut into ½" dice (3 cups)
1 Granny Smith apple, peeled and cored, cut into ¼" dice (1 ½ cups)
1 cup gluten-free vegetable stock
½ cup Kowalski's Dried Cranberries
⅓ cup raw pepitas, toasted
1 tbsp. snipped fresh sage
1 tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
  1. Preheat oven to 250°.
  2. Spread bread cubes on a rimmed baking sheet; bake in preheated oven until dry (about 30 min.), stirring once.
  3. Remove bread cubes from the oven and set aside; increase oven temperature to 350°.
  4. In a large sauté pan, heat olive oil over medium heat. Stir in onion, celery, squash and apple; cook, stirring constantly, until onion softens (4-5 min.).
  5. Stir in bread cubes, stock, cranberries, pepitas, sage, salt and pepper.
  6. Spray a 13x9" glass baking dish with nonstick cooking spray; add stuffing. Bake, covered, until heated through (40-45 min.).


Find It!

  • Diced butternut squash is available in the Prepared Produce Section.

Tasty Tip:

  • This recipe works with an equal amount of regular bread in place of the gluten-free bread.


  • Select a bread made with gluten-free whole grains (such as brown rice or whole-grain sorghum) to add more fiber, minerals and phytonutrients to your stuffing.