Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a warm and comforting dish perfect for fall dinners, especially for those who are gluten-conscious. This creamy and flavorful soup is made from roasted butternut squash, which adds a natural sweetness and rich texture, making it an ideal starter or main course on a chilly evening.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion | 1 large |
| Garlic | 3 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Ground nutmeg | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh herbs (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until softened.
- Once the squash is roasted, scoop the flesh into the pot with onions and garlic. Add vegetable broth and nutmeg, and bring to a simmer.
- Blend the mixture until smooth using an immersion blender or a regular blender.
- Stir in coconut milk and adjust seasoning with salt and pepper. Heat through before serving.
- Garnish with fresh herbs if desired, and enjoy your delicious roasted butternut squash soup!
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Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers are a wholesome and vibrant dish that highlights seasonal fall flavors while being entirely gluten-free. Packed with protein-rich quinoa, colorful bell peppers, and a medley of vegetables, these stuffed peppers make for a nutritious and hearty meal that can serve as a satisfying main course or a festive side dish for your fall dinners.
| Ingredients | Quantity |
|---|---|
| Bell peppers | 4 large |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Black beans (canned) | 1 can (15 oz) |
| Corn (frozen or canned) | 1 cup |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheese (optional) | 1 cup |
| Fresh cilantro (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa and cook it in vegetable broth according to package instructions; set aside once fluffy.
- In a skillet, heat olive oil over medium heat, then sauté diced onion and minced garlic until softened.
- Stir in black beans, corn, cooked quinoa, cumin, chili powder, salt, and pepper; mix to combine and heat through.
- Cut the tops off the bell peppers and remove seeds; place in a baking dish.
- Stuff each pepper with the quinoa mixture, topping with cheese if desired.
- Cover with foil and bake for 25-30 minutes until the peppers are tender. Remove the foil for the last 5 minutes to melt the cheese.
- Garnish with fresh cilantro before serving, and enjoy your flavorful Quinoa Stuffed Bell Peppers!
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Maple-Glazed Brussels Sprouts and Bacon
Maple-Glazed Brussels Sprouts and Bacon is a delightful fall side dish that combines the earthy flavors of Brussels sprouts with the savory notes of crisp bacon and a hint of sweetness from maple syrup. This gluten-free dish is not only visually appealing with its vibrant colors, but it also offers a well-balanced flavor profile that complements any fall dinner.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1.5 pounds |
| Bacon | 6 slices |
| Maple syrup | 1/4 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar (optional) | 1 tablespoon |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, then place them in a bowl.
- Cook the bacon in a skillet until crispy; remove and crumble, leaving the drippings in the pan.
- Add the olive oil and minced garlic to the bacon drippings; sauté for a minute before adding the Brussels sprouts. Toss with salt and pepper.
- Drizzle the maple syrup over the sprouts, then add the crumbled bacon; mix to combine.
- Spread the mixture on a baking sheet and roast for 20-25 minutes or until tender and caramelized, tossing halfway through.
- Drizzle with balsamic vinegar if desired before serving, and enjoy your sweet and savory Maple-Glazed Brussels Sprouts and Bacon!
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Chicken and Mushroom Wild Rice Casserole
Chicken and Mushroom Wild Rice Casserole is a hearty and comforting dish perfect for cool fall evenings. This gluten-free casserole combines tender chicken, earthy mushrooms, and wholesome wild rice, all baked together in a creamy sauce. It’s a filling meal that’s sure to please the whole family and can easily be made ahead of time.
| Ingredients | Quantity |
|---|---|
| Wild rice | 1 cup |
| Chicken breasts (cubed) | 2 cups |
| Mushrooms (sliced) | 8 ounces |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chicken broth | 3 cups |
| Olive oil | 2 tablespoons |
| Heavy cream | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Thyme (dried) | 1 teaspoon |
| Parmesan cheese (grated) | 1/2 cup (optional) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Cook the wild rice according to package directions; set aside.
- In a large skillet, heat olive oil over medium heat, then sauté the onion and garlic until fragrant.
- Add the sliced mushrooms and cook until soft; then stir in the cubed chicken and cook until browned.
- In a large mixing bowl, combine the cooked rice, chicken, mushroom mixture, chicken broth, heavy cream, thyme, salt, and pepper.
- Transfer the mixture to a greased casserole dish and top with grated Parmesan cheese if desired.
- Bake for 30-35 minutes or until bubbly and golden. Serve warm and enjoy!
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Spaghetti Squash With Sage Brown Butter
Spaghetti Squash with Sage Brown Butter is a delightful autumn dish that highlights the nutty flavors of roasted spaghetti squash, perfectly complemented by the rich, aromatic essence of sage infused in brown butter. This gluten-free meal is not only healthy but also provides a cozy, satisfying option for fall dinners, making it a great choice for family gatherings or chilly evenings.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Butter | 1/2 cup |
| Fresh sage leaves | 10-12 leaves |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | 1/4 cup (optional) |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, remove seeds, and brush with a bit of olive oil, salt, and pepper. Place cut side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- While the squash is baking, melt the butter in a pan over medium heat, add sage leaves, and cook until the butter turns a golden brown color and smells nutty.
- Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands and combine it with the brown butter mixture.
- Add grated Parmesan cheese if desired, season with additional salt and pepper, and serve warm. Enjoy!
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Pumpkin Chili With Black Beans
Pumpkin Chili with Black Beans is a hearty and flavorful dish that combines the comforting elements of traditional chili with the seasonal touch of pumpkin. This gluten-free meal is packed with nutritious ingredients, making it perfect for cozy fall dinners. It’s not only filling but also offers a delightful mix of spices and textures that will warm you from the inside out.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell peppers | 1 cup, diced |
| Canned pumpkin puree | 1 (15 oz) can |
| Canned black beans | 1 (15 oz) can |
| Canned diced tomatoes | 1 (15 oz) can |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Heat olive oil in a large pot over medium heat; add diced onion and garlic, sauté until softened.
- Stir in bell peppers and cook for a few minutes until they begin to soften.
- Add canned pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, salt, and pepper; stir well to combine.
- Bring the mixture to a boil, then reduce heat to simmer for 20-25 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
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Apple Cider Glazed Pork Chops
Apple Cider Glazed Pork Chops are a delicious and savory fall dish that perfectly marries the natural sweetness of apple cider with the robust flavor of pork. This gluten-free recipe is not only simple to prepare but also makes for an impressive presentation perfect for any autumn dinner. The glaze adds a touch of elegance and complements the meat beautifully, making it a wonderful choice for a cozy evening with family or friends.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 1 inch thick) |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Apple cider | 1 cup |
| Dijon mustard | 1 tablespoon |
| Brown sugar | 2 tablespoons |
| Fresh thyme (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Season both sides of the pork chops generously with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat; sear the pork chops for about 4-5 minutes on each side until browned.
- In a small bowl, mix apple cider, Dijon mustard, and brown sugar; pour the mixture over the pork chops in the skillet.
- Transfer the skillet to the oven and bake for 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C).
- Remove from the oven, let rest for a few minutes, and garnish with fresh thyme before serving. Enjoy your flavorful fall dish!
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Sweet Potato and Kale Hash
Sweet Potato and Kale Hash is a vibrant, hearty dish that’s perfect for chilly fall evenings. This gluten-free recipe pairs the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, creating a comforting and nutritious meal. It can be enjoyed as a side dish or a main course and is easily customizable with your favorite spices or added proteins.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large, diced |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Kale | 4 cups, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Paprika (optional) | 1 teaspoon |
| Red pepper flakes (optional) | 1/2 teaspoon |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat.
- Add diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they start to soften.
- Add the onions and garlic, and continue to cook for another 5 minutes until the onions are translucent.
- Stir in the chopped kale, salt, black pepper, and any optional spices. Cook for another 5-7 minutes until the kale is wilted and tender.
- Serve warm, and enjoy your delicious Sweet Potato and Kale Hash!
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Lentil Stew With Root Vegetables
Lentil Stew with Root Vegetables is a hearty, gluten-free dish that brings warmth and nourishment to your table during the cool fall months. Packed with protein-rich lentils and a medley of root vegetables like carrots, potatoes, and parsnips, this stew is perfect for a comforting dinner. It’s simple to prepare, making it an ideal choice for busy weeknights or cozy gatherings.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Carrots | 2, diced |
| Potatoes | 2, diced |
| Parsnips | 2, diced |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Thyme (dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
- Add the diced carrots, potatoes, and parsnips, cooking for about 5-7 minutes.
- Stir in the lentils, vegetable broth, thyme, bay leaf, salt, and black pepper. Bring to a boil.
- Reduce heat to low and let simmer for 30-35 minutes, until the lentils and vegetables are tender.
- Remove the bay leaf before serving and enjoy this delicious Lentil Stew with Root Vegetables warm!
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Cauliflower and Leek Gratin
Cauliflower and Leek Gratin is a creamy and flavorful gluten-free side dish that is perfect for fall dinners. This gratin features tender cauliflower and fragrant leeks baked in a rich, cheesy sauce, topped with a golden crust. It’s an ideal complement to your main courses and is sure to impress your family and friends at the dinner table.
| Ingredients | Quantity |
|---|---|
| Cauliflower florets | 4 cups |
| Leeks | 2, sliced |
| Heavy cream | 1 cup |
| Gruyère cheese | 1 cup, grated |
| Parmesan cheese | ½ cup, grated |
| Garlic | 2 cloves, minced |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Breadcrumbs (gluten-free) | ½ cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large pot, bring salted water to a boil and blanch the cauliflower florets for about 5 minutes until slightly tender. Drain and set aside.
- In a skillet, heat olive oil and butter over medium heat. Add the sliced leeks and minced garlic. Sauté until soft, about 5-7 minutes.
- In a mixing bowl, combine the heavy cream, Gruyère cheese, salt, pepper, and cooked leeks. Stir in the blanched cauliflower.
- Transfer the mixture to a greased baking dish, top with Parmesan cheese and gluten-free breadcrumbs.
- Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly. Serve hot and enjoy your delicious Cauliflower and Leek Gratin!
Cranberry Walnut Salad With Grilled Chicken
Cranberry Walnut Salad with Grilled Chicken is a vibrant and satisfying gluten-conscious dish that’s perfect for a fall dinner. This wholesome salad combines tender grilled chicken, nutty walnuts, tart cranberries, and a blend of fresh greens, all tossed in a light vinaigrette. It’s a delightful way to enjoy seasonal flavors while keeping your meal healthy and gluten-free.
| Ingredients | Quantity |
|---|---|
| Grilled chicken breast | 2, sliced |
| Mixed greens | 4 cups |
| Dried cranberries | ½ cup |
| Walnuts | ½ cup, chopped |
| Feta cheese | ½ cup, crumbled |
| Red onion | ¼ cup, thinly sliced |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Honey | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, sliced grilled chicken, dried cranberries, chopped walnuts, feta cheese, and red onion.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your Cranberry Walnut Salad with Grilled Chicken!
