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Butternut Squash Cornbread with Brown Butter Sage (Gluten-Free)

Deliciously moist and flavorful gluten-free cornbread sweetened with maple syrup. To make things easy, buy already cubed butternut squash or canned butternut squash puree. Recipe prep time does not included roasting your own squash.
Course Side Dish
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 18
Author Tessa Fisher

Ingredients

  • 1 1/2 cups almond meal/flour
  • 1 1/2 cups cornmeal I used medium grind
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch of ground cloves
  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup fresh sage chopped
  • 1/2 cup maple syrup
  • 3/4 cup non-dairy buttermilk * room temperature
  • 3 eggs room temperature
  • 1 1/2 cups roasted butternut squash puree or canned butternut squash puree**

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tray (or two - batter makes about a dozen and a half muffins) with paper liners or spray with cooking spray.
  2. In a medium bowl, combine almond meal, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a medium saucepan, melt the butter over medium-low heat. Add the sage and cook about 5-8 minutes until the butter turns a golden brown. Remove from heat allow to cool for a few minutes.
  4. In a large bowl, whisk together maple syrup, buttermilk, eggs, and butternut squash puree. Add brown butter and sage to the butternut squash mixture and whisk until incorporated. Slowly add in the flour mixture using the whisk.
  5. Fill each cup of the muffin tray about 3/4 of the way full with cornbread batter. Bake for 20-23 minutes or until sides and tops of muffins start to turn golden brown. Allow muffins to cool for a few minutes in the muffin tray and then transfer to a wire rack and allow to cool the rest of the way.
  6. Store in an airtight container.

Recipe Notes

Recipe inspired by Martha Stewart and adapted from my Gluten-Free Sweet Potato Cornbread.

*I used 3/4 cup unsweetened almond milk plus 1 tablespoon apple cider vinegar. Dairy or non-dairy buttermilk will work for this recipe.
**If making your own butternut squash puree, 1 medium butternut squash should yield about 1 1/2 cups puree.