Stuffing has got to be one of my ALL-TIME favorite side dishes. However, I don’t need an excuse like Thanksgiving to partake in that deliciousness. It’s not always the prettiest to look at – I mean it IS called “stuffing,” but the flavors involved in this dish are total comfort food for me. I could eat this dish all by itself and be happy!

My husband and I don’t usually keep bread on hand in the house, nor do I bake things all that often. We just seem to eat all of that stuff too fast, and it’s just not something we like to keep around and easily accessible. We feel better keeping things pretty low carb, so this stuffing was perfect when we wanted that fix – minus the bread and extra carbs.

Growing up, we ALWAYS put sausage in our stuffing. If it didn’t have meat, it just wasn’t right! It’s not completely necessary in this recipe – but HIGHLY suggested!

The other day when I that stuffing craving set in, I realized that I was without sausage (I always use sage or breakfast sausage) or any ground pork substitute. Low and behold, I DID have Chomps meat sticks – specifically, I had the Crankin’ Cranberry beef stick variety which seemed perfect for this dish! Cranberry and Thanksgiving-inspired dishes go hand-in-hand!

The Chomps meat sticks added a perfect little bit of protein that I needed in the stuffing. So glad I had these on hand! Not only are they a great Whole30 snack, but they’re super versatile for recipes. You just gotta get creative!

This Low-Carb Butternut Squash Stuffing is perfect, not only this time of year, but whenever you need a guilt-free comfort food! It’s quick and SO simple to throw together! It makes great leftovers and is perfect for meal prep throughout the week!

Print Recipe

Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

Course

Dinner

Prep Time

5 minutes

Cook Time

35 minutes

Servings

servings

Ingredients

• 1.5 lb Fresh Butternut Squash chopped
• 1 Large onion diced
• 3 stalks Celery chopped
• 2 Chomps Crankin' Cran Beef sticks chopped - sub a few oz of cooked ground sausage or bacon
• 2 tsp Coarse Himalayan pink salt
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 1 tsp Ground pepper
• 1 1/2 tsp Ground Sage
• 1 1/2 tsp Marjoram
• 1 1/2 tsp Thyme leaves
• 3 tbsp Avocado oil sub melted butter/ghee/coconut oil

Course Dinner Prep Time 5 minutes Cook Time 35 minutes Servings servings Ingredients 1.5 lb Fresh Butternut Squash chopped 1 Large onion diced 3 stalks Celery chopped 2 Chomps Crankin' Cran Beef sticks chopped - sub a few oz of cooked ground sausage or bacon 2 tsp Coarse Himalayan pink salt 2 tsp Onion powder 2 tsp Garlic powder 1 tsp Ground pepper 1 1/2 tsp Ground Sage 1 1/2 tsp Marjoram 1 1/2 tsp Thyme leaves 3 tbsp Avocado oil sub melted butter/ghee/coconut oil

Instructions

1. Preheat oven to 450 degrees.
2. Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.
3. In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.
4. Transfer to a lined, wide baking dish. The larger the dish, the quicker it's going to cook and the more it's going to "roast" - because the veggies will be spread out. There isn't a wrong way to cook this. In a smaller, deeper pan, the stuffing will "steam" because the veggies will be touching more. Either way, it's going to be delicious!
5. Bake for 20 minutes.
6. Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.