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!

5 Cozy Gluten Free Thanksgiving Recipes

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

Canadian Thanksgiving is almost here, so I thought I’d put together 5 of my favorite gluten free thanksgiving recipes for you!

Recipe: Gluten Free Pie Crust

gluten free pie crust recipe

Recipe: Gluten-Free Vegan Pumpkin Coconut Soup

gluten free vegan pumpkin coconut soup recipe

Recipe: Gluten-Free Pumpkin Sausage Kale Pesto Crostini

gluten free pumpkin crostini recipe

Recipe: Gluten Free Cinnamon Swirl Coffee Cake

gluten free cinnamon swirl recipe

Recipe: Gluten Free Dairy Free Carrot Cake

gluten free carrot cake recipe

NEW Cookbook: Gluten Free Cooking: 36 Delicious Thanksgiving Recipes Your Friends and Family Will Love

To see more details on the cookbook, head over to Amazon.

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Introducing my newest cookbook: Gluten Free Cooking: 36 Delicious Thanksgiving Recipes Your Friends and Family Will Love.
Amazon is currently offering the cookbook for $2.99. That’s 36 thanksgiving recipes for $2.99!
Yes, you heard that right. This cookbook has 36 delicious thanksgiving recipes your friends and family will love.
Below you can find answers to some of the frequently asked questions. If you have any others, please email me here.

Frequently Asked Questions

Q: Does this cookbook have a printed or digital version?
A: Both!
Q: Are all of these recipes gluten free?
A: YES! And I ensure all of the recipes are delicious.
Q: Will my kids like these recipes?
A: YES! I am a mother of 3 kids and they are always my test subjects. They love these recipes.
Q: Is my purchase secure?
A: Yes! Amazon handles all of the purchase processing. Read their help section here.
Q: How do I leave a review?
A: I’m glad you asked. Reviews help more people find our recipes and join the WFM community. If you enjoyed the cookbook, please leave a review by click here.
For full details on the gluten free cookbook including a list of recipes, see below:

Gluten Free Cooking: 36 Delicious Thanksgiving Recipes Your Friends and Family Will Love

by Carrie Adair, founder of Wheat Free Mom

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What if nobody could tell the meals you cooked were gluten-free?
Introducing… Gluten Free Cooking: 36 Delicious Thanksgiving Recipes Your Friends and Family Will Love
Here’s what others are saying:
“I am recently diagnosed [with celiacs], and your recipes are a great inspiration.” -Debbie
“I have tried a lot of your recipes and have enjoyed them all.” -Beverly
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Full list of recipes:

  • Butternut Squash and Apple Soup
  • Butternut Squash Soup
  • Butter Squash Spinach Baked Penne
  • Carrot Cake
  • Cashew Butter
  • Chicken Pot Pie
  • Chocolate Pumpkin Espresso Mini Cakes
  • Cinnamon Spice Cake
  • Cinnamon Swirl Coffee Cake
  • Cornmeal Bacon Muffins
  • Dark Chocolate Sheet Cake
  • Date Cake
  • Gingerbread Cake
  • Hassleback Potatoes
  • Lentil Potato Tofu Bowl
  • Nut Crust
  • Pumpkin Alfredo
  • Pumpkin Bread Pudding
  • Pumpkin Butter
  • Pumpkin Cake with Creamcheese Frosting
  • Pumpkin Chai Pancake Syrup
  • Pumpkin Roll
  • Pumpkin Sausage Kale Pesto Crostini
  • Pumpkin Scones
  • Pumpkin Spice Syrup
  • Pumpkin Waffles
  • Roasted Acorn Squash
  • Roasted Butternut Squash Quinoa Curry
  • Slow Cooker Vegan Squash and Chickpea Curry
  • Squash Toss
  • Stuffing
  • Sweet Potato Pancakes
  • Turkey Soup
  • Vegan Eggplant Lasagna in a Jar
  • Vegan Gingerbread People
  • Zucchini Spice Muffins
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Gluten-Free Pumpkin Bread Pudding

gluten-free-pumpkin-bread-pudding

Recently I posted a recipe for gluten free stuffing using Udi’s gluten free hot dog buns.
I hope you had a chance to try that recipe plus entered your name into the Udi’s gluten free giveaway I am hosting. (You can enter at the bottom of this recipe!)
Udi’s asked me to post 2 new recipes using any of their products, but I’ve decided to post 3 new recipes by the end of October. Gluten Free Pumpkin Bread Pudding now and then a recipe for Pumpkin Sausage & Kale Pesto Crostini appetizer.
I have enjoyed playing in the kitchen and trying to come up with Fall Comfort gluten free recipes using Udi’s Gluten Free Baked Goods.
This recipe is a twist on a classic bread pudding that I grew up with.
One big change is that this one is gluten free now, and a smaller one is the addition of pureed pumpkin.
When I was a kid we topped our pudding with thick whipping cream, but I switched it up and added 2 new topping options for you. A warm creamy custard and or a rich chocolate sauce. All 3 recipes are here for you to enjoy!

gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe


Recently I posted a recipe for gluten free stuffing using Udi’s gluten free hot dog buns.
I hope you had a chance to try that recipe plus entered your name into the Udi’s gluten free giveaway I am hosting. (You can enter at the bottom of this recipe!)
Udi’s asked me to post 2 new recipes using any of their products, but I’ve decided to post 3 new recipes by the end of October. Gluten Free Pumpkin Bread Pudding now and then a recipe for Pumpkin Sausage & Kale Pesto Crostini appetizer.
I have enjoyed playing in the kitchen and trying to come up with Fall Comfort gluten free recipes using Udi’s Gluten Free Baked Goods.
This recipe is a twist on a classic bread pudding that I grew up with.
One big change is that this one is gluten free now, and a smaller one is the addition of pureed pumpkin.
When I was a kid we topped our pudding with thick whipping cream, but I switched it up and added 2 new topping options for you. A warm creamy custard and or a rich chocolate sauce. All 3 recipes are here for you to enjoy!

Gluten Free Pumpkin Bread Pudding

Ingredients
  

  • 1 pkg Udi’s gluten free hamburger buns
  • 3 large eggs
  • 2 cups whipping cream
  • 1 1/2 cup pureed pumpkin
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg & cardamon
  • 1/4 tsp cloves
  • 1 cup brown sugar
  • 1 cup raisins

Instructions
 

  • Slice and cube the Udi’s hamburger buns.
  • Preheat oven to 350 degrees.
  • Spread cubes evenly on 2 cookie sheets and bake for 7 minutes.
  • Remove and let cool.
  • In a medium bowl beat the eggs, cream and pumpkin with a hand mixer.
  • Add the salt, spices and brown sugar and beat until smooth.
  • Add the toasted bread cubes and the raisins. Stir to combine.
  • Pour into a deep 8×8 baking dish or a shallow 8×8 dish and 4 large ramekins.
  • If using ramekins, place ramekins in a large baking dish.
  • Once in the oven pour boiling water into the large baking dish, being careful not to get water into the ramekins.
  • This water bath provides moisture ensuring the bread pudding in the ramekins does not dry out.
  • Bake ramekins for 40 minutes.
  • Bake the larger 8×8 baking dish for 55-60 minutes.
  • Remove from oven and cool.
Tried this recipe?Let us know how it was!

Chocolate Sauce

Ingredients
  

  • 1 cup whipping cream
  • 2 tbsp agave syrup
  • punch salt
  • 8 oz bittersweet chocolate

Instructions
 

  • In a small saucepan, whisk the whipping cream, agave syrup and salt together on medium heat.
  • Once heated to almost boiling, remove from heat and add the chocolate.
  • Stir until chocolate is melted and smooth.
  • Chocolate Sauce can be stored in a jar in the refrigerator for 2 weeks.
Tried this recipe?Let us know how it was!

Custard Sauce

Ingredients
  

  • 3 tbsp cornstarch
  • 3 cups milk
  • 1/4 cup white sugar
  • 2 tbsp butter
  • 1 large egg
  • 1 tsp vanilla

Instructions
 

  • In small saucepan whisk the cornstarch and cold milk together. 
  • Once mixed, turn heat on to medium.
  • Add sugar and whisk together.
  • Stir milk mixture until heated.
  • In a small bowl, beat the egg until frothy.
  • Add a little bit of the hot milk to the egg and stir.
  • Slowly add more and more of the hot milk to allow egg to slowly heat up.
  • If you add the egg to the hot milk all at once, you will have scrambled eggs in your custard.
  • Add the warmed egg mixture to the saucepan and whisk.
  • Stir with wooden spoon until pudding starts to thicken.
  • Remove from heat and add the butter and vanilla.
  • Stir.
  • Custard sauce can be stored in a jar in the fridge for a week.
Tried this recipe?Let us know how it was!

Gluten-Free Stuffing

gluten-free-stuffing

Recently I was sent a huge box of gluten free goodies from Udi’s.
Not only did it include tons of gluten free baked goods it also included a warm blanket, cutting board and Udi’s lunch box.


udi's gluten free
udi's gluten free


I am sure most of you have seen various Udi’s gluten free baked goods in the freezer section of your grocery stores.
They offer a wide variety of baked goods including breads, buns, bagels and muffins.
In fact, Udi’s mission is to provide the best gluten-free food on the planet.
I have enjoyed their breads, bagels and muffins.
Udi’s is offering a contest to my wheat free mom readers.
Enter the contest on the bottom of the page to win a huge box of Udi’s goodies. Your box will also include tons of gluten free baked goods, as well as the blanket, cutting board and lunch box. Prize package valued at $150 CDN.
Wouldn’t you love this prize?
Udi’s is raising awareness of the amazing range of Udi’s gluten free products available to Canadians.
A recent study actually estimated that approximately 4.3 million Canadians have gone gluten free or have reduced gluten in their diets.
That’s a pretty staggering number!
With so many consumers adopting the gluten free lifestyle, Udi’s is hosting a “Fall Comfort” food challenge to gluten free bloggers like me and my readers.
I’m hoping my recipe for gluten free stuffing gets posted on Udi’s facebook page.
Udi’s encouraged me to make a gluten free recipe with anyone of the baked goods they had sent to me.
With Thanksgiving in Canada here I decided to make gluten free stuffing.
gluten free canadian thanksgiving
I am excited to play with the other Udi’s gluten free goodies and share more recipes with you in the next couple of weeks.


udi's gluten free
gluten-free stuffing recipe

Gluten-Free Stuffing

Ingredients
  

  • 6 slices bacon, finely chopped
  • 1/2 cup chopped onion
  • 1 large leek, finely chopped
  • 4 stocks celery, chopped
  • 3 fresh sage leaves
  • 1/4 cup brown sugar
  • 1 L Kitchen Basics gluten free chicken broth
  • 1/2 tsp dried sage
  • 2 large eggs
  • 1 pkg Udi’s gluten free hot dog buns

Instructions
 

  • Preheat oven to 350 degrees.
  • Cube, approximately 1 inch in size the entire package of Udi’s gluten free hot dog buns.
  • Divide cubes between 2 cookie sheets.
  • Toast in oven until slightly brown. About 7-10 minutes.
  • Remove from oven and let cool.
  • This step can be done 1-2 days ahead.
  • Preheat oven to 350 degrees.
  • Sauté in large frying pan the chopped bacon and onions until slightly crispy.
  • Add the chopped leeks, celery and fresh sage leaves and continue sautéing until all veggies are soft.
  • In a large bowl add the cooled toasted bread cubes with the sautéed bacon mixture.
  • Stir.
  • Add the dried sage and brown sugar and stir again.
  • In a small bowl, whisk the 2 eggs until frothy.
  • Add the whisked eggs to the bowl and stir well.
  • Slowly add 2 cups of chicken broth to the stuffing mixture.
  • Allow the bread to sit for 5 minutes to absorb the broth.
  • Add enough broth now to moisten the stuffing but not to make it soggy.
  • Transfer the gluten free stuffing to a baking dish.
  • Cover dish with foil and bake for 30 minutes.
  • Remove foil and check stuffing to see if you need to add any more broth. 
  • You can add another 1/2 cup broth if needed.
  • Place baking dish back into the oven and bake for another 30 minutes.
  • Remove from oven and enjoy!!!
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!

Gluten-Free Pumpkin Alfredo

gluten-free-pumpkin-alfredo-pasta

gluten free pumpkin alfredo pasta recipe


This is the week before Thanksgiving and as promised here is another gluten free recipe.
I wanted to include a recipe for the guests that are vegetarian. Not everyone likes turkey and it is nice to have a dish to serve your guests that do not eat meat.
This pasta dish is delicious and could be enjoyed as a main meal any time of the year even without thanksgiving right around the corner.
I roasted and pureed a small sugar pumpkin for this recipe. There is nothing wrong with canned pumpkin but when we have such a bountiful supply of pumpkins now, why not roast your own.


sugar pumpkins
While this dish does have butter, whipping cream and parmesan cheese in it, you could easily substitute coconut oil, canned coconut cream and omit the parmesan cheese. This would then be a vegan dish.


gluten free pumpkin alfredo pasta recipe

gluten free pumpkin alfredo pasta recipe

gluten free pumpkin alfredo pasta recipe

Gluten-Free Pumpkin Alfredo

Ingredients
  

  • 1 box Barilla GF Penne pasta
  • 13 Fresh sage leaves
  • 2 tbsp butter
  • 1 cup pureed pumpkin
  • 1 cup whipping cream
  • freshly ground nutmeg
  • grated parmesan cheese

Instructions
 

  • Cook gluten free pasta according to package directions.
  • Drain and keep ready until sauce is cooked.
  • In a large frying pan on low heat sauté the sage leaves in the butter.
  • Whisk in the whipping cream and the pureed pumpkin until smooth.
  • Add some freshly ground nutmeg.
  • Let cook for 5 minutes.
  • Add the cooked pasta (about 4 cups) and stir.
  • To serve top each dish with grated parmesan cheese.
  • *** For the non-vegetarians and vegans you can also top this pasta with fried crumbled bacon.
Tried this recipe?Let us know how it was!

Gluten-Free Pumpkin Roll

gluten-free-pumpkin-roll

Thanksgiving is one of my favorite holidays. I think one of the main reasons is the bounty of fresh veggies that are available here in our farmers markets in Calgary.
As promised here is another recipe using Robin Hood’s gluten free flour blend.
Deciding what to make with this gluten free flour was easy.
My boys, David and Cam, love my pumpkin roll. My original recipe was a “gluten” filled pumpkin roll but with both myself and Cam being gluten-free I knew I needed to make a pumpkin roll that we all could enjoy.
Usually when I make pumpkin roll it is both filled and covered with sweet whipped cream but I decided to switch this one up and fill it with a french chestnut spread/cream cheese filling.
Feel free to just use whipped cream, that truly is my son David’s favorite.

gluten free pumpkin roll recipe
robin hood gluten free flour
gluten free pumpkin roll recipe
gluten free pumpkin roll recipe
chestnut spread vanilla



Gluten-Free Pumpkin Roll

Ingredients
  

  • 3 large eggs
  • 3/4 cup Robin Hood’s gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1/2 tsp cardamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2/3 cup canned pumpkin
  • 1 tsp apple cider vinegar

Instructions
 

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk the gluten free flour blend, xanthan gum, spices, salt and baking powder.
  • In a stand mixer beat eggs until thick and lemon in color.
  • Gradually add the sugars and beat on medium speed until light and fluffy.
  • Add the pumpkin and cider vinegar and mix.
  • Add the flour mixture and starting on low speed combine, increasing speed to medium until batter is smooth.
  • Spread batter evenly over the parchment paper.
  • Bake in oven for 12-16 minutes.
  • Remove from oven.
  • Sprinkle icing sugar on a dry tea towel.
  • Turn the pumpkin cake onto the tea towel.
  • Remove parchment paper and roll towel and cake into a spiral.
  • Let cool on a wire rack.
  • Assembling pumpkin roll
  • Unroll cake.
  • Spread the filling over the cake.
  • Using the tea towel as an aid, roll up the pumpkin roll.
  • Once rolled place on a long plate.
  • Optional. Spread the whipped cream all over the pumpkin roll.
  • Chill pumpkin roll in refrigerator until ready to serve.
Tried this recipe?Let us know how it was!

Filling

Ingredients
  

  • 1 small can(250g) Clement Faugier Chestnut Spread *
  • 250 g softened cream cheese
  • 2 tbsp whipping cream

Instructions
 

  • In a stand mixer beat the chestnut spread and cream cheese until smooth.
  • Add the whipping cream and beat until light and fluffy.
  • Optional Icing
  • Beat 1 1/2-2 cups whipping cream until stiff.
  • Add 1/4 cup white sugar and mix.
Tried this recipe?Let us know how it was!

Gluten-Free Pie Crust

gluten-free-pie-crust

gluten free pie crust recipe


Thanksgiving is right around the corner here in Canada and I thought I’d get 5 new recipes out to you this week.
Through the years I have made my share of thanksgiving desserts, but one dessert you cannot have it seems is pumpkin pie.
I decided to make a simple gluten free pie crust using Robin Hood’s new gluten free flour. Why use Robin Hood gluten free flour blend?
It is readily available in most grocery stores and is not overly expensive compared to other gluten free flour blends.
This recipe makes enough for a single crust pie and is quite easy to make.


gluten free pie crust recipe
gluten free pie crust recipe
gluten free pie crust recipe

Gluten Free Pie Crust

Ingredients
  

  • 1 1/4 cup Robin Hood gluten free flour blend
  • 1/4 cup arrowroot starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cold lard
  • 1/4 cup cold butter
  • 8 tbsp cold water

Instructions
 

  • In a small bowl whisk the gluten free flour blend, arrowroot starch, xanthan gum and salt.
  • Add dry ingredients to a stand mixer.
  • With machine running on low, cut up lard and butter into small squares and add to dry ingredients.
  • Do not overmix.
  • You are looking for the dough to have pea sized pieces in it.
  • Sprinkle 1 Tbsp of cold water over flour mixture and blend on low.
  • Repeat moistening flour with 1 Tbsp of cold water at a tie until all the flour mixture is moistened.
  • For me that took 8 Tbsp of water.
  • Remove dough from bowl and roll into a ball.
  • Cover with plastic wrap until ready to use.
  • I roll my gluten free pie crust dough on a sheet of parchment paper.
  • This way I am not adding too much flour to the dough when rolling.
Tried this recipe?Let us know how it was!

Gluten-Free Corn Chowder


I love soup! I love to simmer a soup all day long, especially when it is cold and snowy here. I also love to make soup as a last minute meal, throwing together ingredients I have leftover in the fridge. Soup is also a great gluten free meal.
However, you need to make your soup with either homemade stock or purchase a gluten free stock.
Aren’t all stocks gluten free? Well, you would assume so thinking about that clear liquid. But it is not. Pretty much all the companies out there add some sort of wheat or modified starch.
My favorite purchased stock is the brand Kitchen Basics. You can find it in most grocery stores, and it is certified gluten free. I always keep 3 to 4 containers on hand.
So back to the soup. My girlfriend and I went out for a drive to Pasu Farms. It is only a 45 minute drive north of Calgary and with the great fall weather we are having it seemed like a great day for a drive.
Pasu Farms is a sheep farm that sells its woollen products as well as handcrafted products from around the world. We had also made luncheon reservations.
I am sorry to say I cannot brag about my entree, however we did have a great corn chowder to start, and that inspired me to make a big pot at home.
With Thanksgiving here this weekend, this soup would be great to serve for lunch or supper if you have a house full of company. I would also serve this soup in small glass jars as a starter to the turkey dinner.

Gluten Free Corn Chowder
Gluten Free Corn Chowder
Gluten Free Corn Chowder
Gluten Free Corn Chowder
Gluten Free Corn Chowder
Gluten Free Corn Chowder

Gluten-Free Corn Chowder

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 1 heaping tsp garlic, minced
  • 1 cup chopped garden carrots
  • 2 cups chopped smoked ham (leftover ham roast is the best)
  • 1 sweet red pepper, chopped
  • 2-3 potatoes, diced
  • 1 (946ml) Kitchen Basics no-salt chicken broth
  • 1/2 tsp dried thyme, oregano and dill
  • 6 cups water
  • 6 slices bacon, finely chopped and fried
  • 2 1/2 cups corn
  • 1/2 whipping cream

Instructions
 

  • Saute onion and celery with olive oil in your large stock pot.
  • On low, add carrots, garlic and herbs and cook for 3-5 minutes.
  • Stirring a lot.
  • Add ham, sweet pepper, and potatoes and cook for another 5 minutes.
  • Stirring mixture to ensure nothing burns.
  • Add chicken broth and water to pot and turn heat to high.
  • When soup is almost boiling, turn soup down to low, cover with lid, and simmer for 30 minutes.
  • Add corn and bacon and continue to simmer 30 minutes more.
  • Just before serving, add whipping cream.
Tried this recipe?Let us know how it was!