This Butternut Squash Cornbread is gluten-free, vegan, and oh-so-good! Seasoned with sage, it's the perfect cornbread recipe for fall.
Don't be mistaken—this is not just any cornbread. It's butternut squash cornbread! This is a healthy cornbread recipe. A vegan gluten-free cornbread. A cornbread that is crazy simple to make, that sneaks in one of my favorite fall squashes (looking at you Miss Butternut) and is the absolute perfect side dish for soups, stews, and even Thanksgiving!
For more butternut squash recipes, check out butternut squash apple soup and spicy butternut squash soup recipes. For more cornbread recipes, don't miss the best vegan cornbread stuffing and pumpkin cornbread.
Why You'll Love This Gluten-Free Butternut Squash Cornbread Recipe
- Vegan, gluten-free, but delicious. This vegan gluten-free cornbread is still moist and tender, even without the usual ingredients. You're going to love it!
- A multitasking side. Butternut squash cornbread makes the perfect side dish for all your favorite soups and chili (it would be fab with this Instant Pot Lentil Chili).
- Easy to make. Cornbread is a quick bread, which means there's no fussing with yeast and waiting for dough to rise.
What You'll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Butternut squash – Cubed and roasted.
- Flax Egg – To make a flax egg, combine a tablespoon of flaxseed meal with water.
- Almond milk – I haven't tested it but other milk replacements should work too.
- Maple syrup – Sweetens the cornbread.
- Cornmeal – A must-have ingredient for homemade cornbread.
- Flour – I use a combination of quinoa flour and almond flour.
- Baking powder – Helps the cornbread rise.
- Sage – Fresh sage adds a burst of flavor to the butternut squash cornbread.
How to Make Butternut Squash Cornbread
- Roast the squash. Roast the butternut squash in a 425ºF oven until it's tender and just beginning to caramelize.
- Make the flax egg. Beat together the flaxseed and water. Set aside.
- Blend the ingredients. Transfer the cooked squash to a blender, then blend with the milk, flax egg, syrup, and olive oil.
- Add the dry ingredients. Whisk together the dry ingredients, then combine with the wet ingredients. Fold in the sage.
- Bake. Transfer to a baking pan. Bake for 23 to 25 minutes. Cool in the pan for 5 minutes, then transfer to a cooling rack. Enjoy!
Variations
- Use another squash. You can swap in honeynut, kabocha, or even pumpkin for the butternut squash.
- Try a different herb. Fresh thyme or rosemary would also be delicious!
- Make it (vegan) cheesy. Sprinkle shredded vegan Parmesan or cheddar over the top of the batter before baking.
How to Store
- Room temperature: Transfer your gluten-free butternut squash cornbread to an airtight container or wrap it tightly in the baking dish. It will keep up to 3 days at room temperature.
- Freezer: Place leftovers in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
More Recipes Using Butternut Squash
Butternut Squash Cornbread
This Butternut Squash Cornbread is gluten-free, vegan, and oh-so-good! Seasoned with sage, it's the perfect cornbread recipe for fall.
Ingredients
for the butternut squash
- 1 cup cubed butternut squash
- 1 tablespoon olive oil
- salt & pepper to taste
for the cornbread
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 cup almond milk
- cooked butternut squash
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 1/4 cups coarse cornmeal
- 1/2 cup quinoa flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon chopped fresh sage (plus leaves to garnish)
Instructions
- Preheat the oven to 425ºF and line an 8×8 baking pan with parchment paper and set aside.
- Add the butternut squash to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast for 25 minutes, flipping halfway through.
- While the squash is cooking, beat together the flaxseed meal and water and set aside.
- When the squash is done cooking, transfer it to a blender. Add the milk, flax egg, syrup and olive oil. Blend until smooth.
- In a large mixing bowl, whisk together the dry ingredients. Pour the liquid ingredients into the bowl and stir together. Fold in the sage.
- Transfer batter to the prepared baking pan. Top with sage leaves if desired and bake for 23 – 25 minutes until golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing into squares.
Video
Nutrition
Serving: 1square | Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 206mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1240IU | Vitamin C: 2.5mg | Calcium: 94mg | Iron: 1.2mg
