Technique: How to Roast Squash, Pumpkin

Looking for other delicious gluten free Thanksgiving recipes your friends and family will love? Here are 36 other recipes to try!

Roast Squash, Pumpkin

Instructions
 

  • Roasting a squash/pumpkin is quite simple.
  • Line a cookie sheet with parchment paper.
  • I also spray the paper with Pam so that the squash/pumpkin does not stick.
  • Using a sharp knife, cut top and bottom off of pumpkin, this way it will not roll around when you are slicing it.
  • Cut the pumpkin then up into chunks.
  • Remove the seeds and the peel.
  • Once this is done, place slices/cubes on cookie sheet and place in 350 degree oven for 1-1 ½ hours.
  • Check on the squash after 30 minutes and flip pieces over.
  • Once soft, remove from oven.
  • For the sugar pumpkin, I put the cooked pieces into my food processor and processed until smooth.
  • Happy Thanksgiving!
Tried this recipe?Let us know how it was!

Gluten-Free Roasted Acorn Squash

gluten-free-roasted-squash

Acorn squash is a winter squash with a sweet, yellow-orange flesh. It is a perfect squash to roast and serve as a side dish for thanksgiving.
You can slice it in half and serve halves to your guests or once sliced in half, slice into 4 pieces and serve once roasted.
Have fun with the spices you sprinkle on the squash.
How about a sweet one? Butter, maple syrup, cinnamon and fresh nutmeg.
Or a savory one? Butter, curry powder, cumin and smoked sea salt.
That is what is great about squash, you can enhance the flavor by changing the spices used.

gluten free roasted acorn squash
gluten free roasted acorn squash
gluten free roasted acorn squash
gluten free roasted acorn squash
gluten free roasted acorn squash




Gluten-Free Roasted Acorn Squash

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Halve the squash. Scoop out the seeds and discard.
  • Cut the bottom tip of the squash off so that it stands up once flipped.
  • Set squash halves scooped sides down on the baking sheet.
  • Bake for 25 minutes.
  • Remove from oven.
  • Turn squash over.
  • Place a tsp of butter into center of squash.
  • For a sweeter squash pour about a Tbsp of maple syrup over squash.
  • Sprinkle cinnamon on squash.
  • For a savory one, place a tsp of butter in center of squash.
  • Sprinkle with curry powder, cumin and smoked sea salt.
  • Place back in oven and bake for another 25 minutes.
  • Serve.
Tried this recipe?Let us know how it was!

BQQ’d Spaghetti Squash

BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash


 

We are 12 days in to our house renovation. It’s hard to believe it has only been 12 days, it has felt much longer. Probably because it has been months of planning and designing with additional work before the renovation of packing up all the rooms involved.
We are renovating the kitchen, front hall, powder room, basement bathroom and laundry room. This also involves a new furnace, plumbing and electrical. So, many walls in the house are down to the studs and the ceiling is completely opened up on the main floor. At times I wonder if I should have sold and just bought a new house, but I know all this construction will be worth it in the end.


This past week I had days without water which meant no working toilets, days of drywall dust covering the usable areas of the house, hours of jackhammering and of course…just plain noise. Our cat, Stewart is not a fan of the renovations and has to be locked up in the bedroom during the day.

We are all making sacrifices. The biggest sacrifice this past week was that our son David had to move out of his room (including all of his stuff). His ceiling needed to be opened and accessed. He’s kinda camping out in the corner of the basement with a plastic tarp separating him and his stuff from the construction. Hopefully this is only a 2 week project and we can get him back into his room as soon as possible.
I’m learning to adapt to my make-shift kitchen and my minimal appliances.
I’ve finally got a system down for washing dishes in the bathroom sink, buying groceries daily in smaller amounts, and using the barbeque daily for supper. The biggest adjustment in terms of feeding my family is buying baked goods at the grocery store. It’s something I never did and don’t enjoy it even now. Neither Kevin or David are gluten free so I try to have muffins or cookies on hand for them. So far, I’ve heard no compliments on the bought baking. It’ll be great when the kitchen is ready and I can bake for my family again.
Todays recipe is spaghetti squash grilled on my barbecue. I’m learning to use spaghetti squash more and more. It’s not my hubbys favorite food, but with my low-carb lifestyle- it is something I’m enjoying. This recipe is quite simple but will give you a basic way of cooking spaghetti squash on the barbecue. I have a stuffed spaghetti squash recipe coming in my next blog. It is so good! I hope you check it out.

BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash

Barbequed Spaghetti Squash

Ingredients
  

  • 1 spaghetti squash
  • 1 tbsp olive oil
  • aluminum foil

Instructions
 

  • Prepping a spaghetti squash is quite easy.
  • With a sharp knife cut the squash in half.
  • The flesh is quite tough so take your time slicing.
  • With a large spoon scoop out the “innards” of the squash-thus leaving a hulled squash.
  • Pour the olive oil into the hollow of the squash and wrap squash with aluminum foil.
  • Place squash on barbeque and over medium heat grill for 30-40 minutes.
  • Turn heat down to low and continue cooking 30-45 minutes.
  • I like my squash to have a bit of caramel color to it so I flip squash over and grill hollow side down on grill(still covered with aluminum foil).
  • I’ll grill it for another 15-20 minutes.
  • Remove aluminum foil from squash and with a fork, shred the flesh while scooping out flesh.
  • Your squash is now ready to be served!
  • The other night I sautéed sliced mushrooms, sliced onions, and garlic in olive oil.
  • I served the sautéed mushrooms on top of the squash. Mmmm!
Tried this recipe?Let us know how it was!


Two Thanksgiving Recipes and BONUS Technique! Butternut Squash Soup & Squash Toss


Well it is hard to believe that it is thanksgiving this weekend. It really did creep up on me this year and in not being organized I did not post any thanksgiving recipes… until now! Today you will receive two recipes (Butternut Squash Soup and Squash Toss) and also a technique on how to roast squash and pumpkin. Tomorrow I will be posting a dessert recipe on how to make Pumpkin Cake with Cheesecake Frosting!
I love thanksgiving! What could be better than the smell of pumpkin pie and roasted turkey in the house? Nothing!
Converting the meal to be gluten free is fairly easy. However I have compromised and the stuffing for the turkey is how I have always made it. The kids love it and I am content leaving it full of gluten. Do I still have turkey? Yes. How? I ask my husband before he takes out the stuffing and carves the bird to give me a few top slices. No, I do not eat the gravy either, but again, I am fine with that.
Although gluten-free stuffing and gluten-free gravy are very easy and delicious!







Butternut Squash Soup

Ingredients
  

  • 1 butternut squash, seeded, peeled, and diced
  • 4 large carrots or 6-8 smaller ones
  • 1 can chicken or vegetable stock
  • 2-3 cups water
  • 1 small can coconut milk
  • 1/8 cup maple syrup
  • 1/4 tsp each Nutmeg and cardamom

Instructions
 

  • In stockpot, add all ingredients except maple syrup.
  • Cover, and simmer for 1 hour or until carrots and squash are soft.
  • Remove from heat, and with inverted blender puree until smooth.
  • Add maple syrup and stir.
  • **I have for family gatherings made the soup the day before, and in the morning put the soup in a large crock-pot to heat up (this way you can save precious stovetop space)
Tried this recipe?Let us know how it was!







Squash Toss

Ingredients
  

  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 T brown sugar
  • 2 tsp cumin
  • 2 tsp red chili flakes
  • 2 tsp cinnamon
  • 1 butternut squash, seeded, peeled and cut into cubes
  • 1 acorn squash, seeded, peeled and cut into cubes
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees.
  • In large bowl, mix together the garlic, olive oil, brown sugar, cumin, chili flakes, and cinn.
  • Add squashes and stir to coat.
  • On parchment paper lined cookie sheet, add squash cubes.
  • Spread out cubes on sheet.
  • Bake for 20 minutes and stir.
  • Bake for another 5-10 minutes until squash is caramelized.
  • This dish is oh, so tasty.
  • The caramelization on the squash, combined with the heat of the chili flakes is wonderful.
  • Definitely a dish to serve if you are entertaining any vegetarians.
  • I served my squash toss on basmati rice-but you could double this recipe for a stand alone dish.
  • Technique: How to Roast Squash/Pumpkin
  • Roasting a squash/pumpkin is quite simple.
  • Line a cookie sheet with parchment paper.
  • I also spray the paper with Pam so that the squash/pumpkin does not stick.
  • Using a sharp knife, cut top and bottom off of pumpkin, this way it will not roll around when you are slicing it.
  • Cut the pumpkin then up into chunks.
  • Remove the seeds and the peel.
  • Once this is done, place slices/cubes on cookie sheet and place in 350 degree oven for 1-1 ½ hours.
  • Check on the squash after 30 minutes and flip pieces over.
  • Once soft, remove from oven.
  • For the sugar pumpkin, I put the cooked pieces into my food processor and processed until smooth.
Tried this recipe?Let us know how it was!