Vegan Gluten-Free Cornbread with Butternut Squash
An amazing recipe for vegan gluten-free cornbread that uses butternut squash and sage for a fun flavor. This healthy cornbread recipe is perfect for fall!
Servings 12 squares
for the butternut squash
- 1 cup cubed butternut squash
- 1 tablespoon olive oil
- salt & pepper to taste
Preheat the oven to 425ºF and line an 8x8 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.
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