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
This looks really tasty and delicious. Such a beautiful blend of ingredients in this lovely cornbread.
Such a fabulous and delicious recipe! A link and photo from it has been showcased in my blog post, “Vegan Butternut Squash Recipes are Tops for Fall and Winter.” Sure wish you and your readers would check it out and even give it some social love. Warm regards, Nancy Andres @ Colors 4 Health.
Very nice! Squash floodlit wasnt very noticeable but it might be because I used leftover steamed instead of roasted.
A slightly heaped 1/2 cup puree was just right for me. Made in standard muffin tin 18-20 minutes depending on how full te cups were.
First batch I omitted the sage and topped with jalepeno slices. After tasting those I thought the second batch needed more sweetener but otherwise made to recipe.
I grew up on spoonbread so I prefer a sweeter flavor for cornbread. Great recipe. Wll make again! Hope they freeze well for me.
So happy you enjoyed it!
I was wondering if this recipe could be converted to muffins. If so, could you recommend how to alter time/temp? AND I was shocked to see 1 Tablespoon of leavening. It doesn’t affect the flavor? Does it bake off? Many thanks!
I’m not sure what the cooking time would be on these as muffins since we have not tested them but you could use our mini cornbread instructions as a guide https://www.simplyquinoa.com/mini-pumpkin-cornbread-muffins/
Hello!
This looks like the holy grail! I’ve been seeking a gf/vegan cornbread recipe forEvah. Quick question: Do you believe subbing out the squash for corn nibs or another type of squash would significantly alter end product? I’m a weirdo and in the minority –not a fan of butternut :0 Thank you in advance for any input AND thank you for all you offer! I love your content. 🙂
Nope! I think you could swap it for any type of squash or sweet potato even 🙂 Pumpkin would be delicious!
And yet again for the second time, I made this delicious cornbread recipe, this time adding a half a cup of organic corn to the batter. Simply wonderful????
Awesome! Sounds so so good!
Hi Alyssa! Do you think pumpkin puree would work just as well as butternut squash?
Absolutely! I would use 1/2 cup 🙂
Hi!! We loved this tasty cornbread???? The one thing I omitted was the sage, just because I did not have any on hand. And added an additional tablespoon of maple syrup. Scrumptious!
YUM!
I have lots of squash that is already pureed. How much would I use of the already pureed squash?
I think 1/2 a cup 🙂