Roasted Butternut Squash and Quinoa Salad
Roasted Butternut Squash and Quinoa Salad
This Roasted Butternut Squash and Quinoa Salad is a vibrant, flavorful dish perfect for autumn gatherings. The sweet and nutty flavor of roasted butternut squash pairs beautifully with the protein-packed quinoa, creating a nutritious and satisfying salad that’s both gluten-free and comforting.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium, peeled and cubed |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Quinoa | 1 cup |
| Vegetable broth (or water) | 2 cups |
| Dried cranberries | 1/2 cup |
| Feta cheese (optional) | 1/2 cup, crumbled |
| Chopped pecans or walnuts | 1/3 cup |
| Fresh parsley | 1/4 cup, chopped |
| Lemon juice | 2 tablespoons |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
- In a large bowl, combine the roasted squash, cooked quinoa, dried cranberries, feta cheese (if using), nuts, parsley, and lemon juice. Toss gently to combine and serve warm or at room temperature.
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Creamy Pumpkin Soup With Sage
Creamy Pumpkin Soup With Sage
This Creamy Pumpkin Soup with Sage is a deliciously hearty dish that captures the essence of fall. The smooth and velvety texture of pumpkin combined with the aromatic flavor of sage creates a comforting soup that’s perfect for chilly autumn evenings. It’s easily made gluten-free, offering a cozy option for everyone at the table.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 3 cups |
| Coconut milk (or cream) | 1 cup |
| Fresh sage | 1 tablespoon, chopped (or 1 tsp dried) |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Pumpkin spice (optional) | 1/2 teaspoon |
| Croutons (for serving) | As desired |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant.
- Stir in the pumpkin puree, vegetable broth, coconut milk, sage, salt, black pepper, and pumpkin spice (if using). Bring to a simmer and cook for about 15-20 minutes to let the flavors meld.
- Using an immersion blender, blend the soup until creamy and smooth. Adjust seasoning as needed.
- Serve hot, garnished with croutons and a sprinkle of additional sage if desired.
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Apple and Cheddar Stuffed Acorn Squash
Apple and Cheddar Stuffed Acorn Squash
This Apple and Cheddar Stuffed Acorn Squash is a delightful autumn dish that celebrates the seasonal flavors of sweet apples and sharp cheddar cheese. The acorn squash acts as a natural bowl, making it not only a delicious meal but also a visually appealing centerpiece for your autumn dinner table. This gluten-free recipe is sure to impress family and friends alike.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Olive oil | 2 tablespoons |
| Apple (peeled and diced) | 1 large |
| Cheddar cheese (shredded) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Sage (fresh, chopped) | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Walnuts (chopped, optional) | 1/4 cup |
| Dried cranberries (optional) | 1/4 cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
- In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until softened. Add the diced apple, sage, and walnuts (if using) and cook until the apples are slightly softened.
- Remove the skillet from heat and stir in the shredded cheddar cheese and dried cranberries (if using). Season with salt and pepper to taste.
- Carefully flip the roasted acorn squash halves cut-side up, and fill each with the apple-cheddar mixture. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Serve warm, garnished with extra sage or walnuts if desired.
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Maple Glazed Brussels Sprouts and Bacon
Maple Glazed Brussels Sprouts and Bacon
This Maple Glazed Brussels Sprouts and Bacon dish is a perfect accompaniment to any autumn dinner, combining the earthy flavors of roasted Brussels sprouts with the delicious sweetness of maple syrup and the savory taste of crispy bacon. It’s a gluten-free side that adds a delightful crunch and a hint of sweetness to your seasonal table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Bacon | 6 slices |
| Olive oil | 2 tablespoons |
| Maple syrup | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Garlic (minced) | 2 cloves |
| Balsamic vinegar (optional) | 1 tablespoon |
| Chopped pecans (optional) | 1/4 cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and minced garlic.
- Cook the bacon in a skillet until crispy. Remove, chop, and add to the Brussels sprouts.
- Spread the Brussels sprouts and bacon mixture on a baking sheet. Drizzle with maple syrup and optional balsamic vinegar.
- Roast for 20-25 minutes, stirring halfway through, until the sprouts are caramelized and tender. If desired, sprinkle with chopped pecans before serving.
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Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos
These Sweet Potato and Black Bean Tacos are a hearty and flavorful gluten-free option for your autumn dinner. Packed with nutritious ingredients, these tacos are a delightful blend of sweet and savory flavors, making them a perfect centerpiece for a cozy meal. Serve them topped with fresh avocado and cilantro for a delicious finish.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Canned black beans | 1 can (15 oz) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Corn tortillas | 8 small |
| Avocado (sliced) | 1 medium |
| Fresh cilantro (chopped) | 1/4 cup |
| Lime wedges | For serving |
Cooking Instructions:
- Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into small cubes.
- Toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and black pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- In a saucepan, heat the canned black beans over low heat until warmed through.
- Warm the corn tortillas in a skillet or microwave. Assemble the tacos by filling each tortilla with roasted sweet potatoes, black beans, sliced avocado, and chopped cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
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Wild Mushroom Risotto
Wild Mushroom Risotto
Wild Mushroom Risotto is a creamy and comforting gluten-free dish that highlights the earthy flavors of assorted mushrooms. This autumn-inspired risotto, enriched with aromatic herbs and finished with Parmesan cheese, makes for a satisfying main course or an elegant side dish. It’s perfect for cozy dinners and pairs well with a glass of white wine.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Wild mushrooms (e.g., shiitake, cremini) | 2 cups (sliced) |
| Vegetable broth | 4 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| White wine | 1/2 cup |
| Fresh thyme (chopped) | 1 tablespoon |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a saucepan, heat the vegetable broth and keep it simmering on low heat.
- In a large skillet, heat olive oil over medium heat and sauté the onions until translucent. Add the garlic and sliced mushrooms, cooking until the mushrooms are softened.
- Stir in the Arborio rice, allowing it to toast for about 1-2 minutes before adding white wine. Cook until the wine is mostly absorbed.
- Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente (around 18-20 minutes), stir in chopped thyme, grated Parmesan cheese, and season with salt and black pepper to taste. Serve warm.
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Herb-Crusted Pork Tenderloin With Fig Sauce
Herb-Crusted Pork Tenderloin With Fig Sauce
Herb-Crusted Pork Tenderloin with Fig Sauce is a succulent and flavorful dish that beautifully combines tender pork with a sweet and savory fig sauce. This gluten-free recipe is perfect for autumn, showcasing the warmth of herbs like rosemary and thyme, and pairs wonderfully with seasonal sides. It makes a delightful centerpiece for a cozy dinner gathering.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Fresh rosemary (chopped) | 2 tablespoons |
| Fresh thyme (chopped) | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh figs (diced) | 1 cup |
| Balsamic vinegar | 1/4 cup |
| Honey | 2 tablespoons |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chopped rosemary, thyme, minced garlic, salt, pepper, and olive oil. Rub this herb mixture all over the pork tenderloin.
- Place the herb-coated pork in a roaster pan and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Meanwhile, in a small saucepan, combine diced figs, balsamic vinegar, and honey. Cook over medium heat until the figs soften and the sauce thickens, about 5-7 minutes.
- Once cooked, let the pork rest for 5 minutes before slicing. Serve with the warm fig sauce drizzled on top.
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Fall Vegetable Stir-Fry With Ginger Soy Glaze
Fall Vegetable Stir-Fry With Ginger Soy Glaze
Fall Vegetable Stir-Fry with Ginger Soy Glaze is a vibrant and nutritious dish that highlights the best seasonal vegetables. Featuring colorful produce such as squash, bell peppers, and carrots, this gluten-free stir-fry is tossed in a savory ginger soy glaze, making it a quick and flavorful option for autumn evenings. It pairs well with rice or quinoa for a complete meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and cubed) | 2 cups |
| Bell peppers (sliced) | 1 cup |
| Carrots (sliced) | 1 cup |
| Broccoli florets | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh ginger (grated) | 1 tablespoon |
| Gluten-free soy sauce | 1/4 cup |
| Honey | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Sesame seeds (for garnish) | 1 tablespoon |
Cooking Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add the ginger and garlic, sauté for 1 minute until fragrant.
- Toss in the butternut squash and cook for 5 minutes, stirring occasionally.
- Add the bell peppers, carrots, and broccoli; stir-fry for an additional 5-7 minutes until vegetables are tender-crisp.
- Pour in the gluten-free soy sauce and honey, stirring well to coat all the vegetables. Cook for another 2 minutes.
- Remove from heat, garnish with sesame seeds, and serve warm.
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Spiced Chicken Thighs With Caramelized Apples
Spiced Chicken Thighs With Caramelized Apples
Spiced Chicken Thighs with Caramelized Apples is a delicious autumn dish that combines juicy, seasoned chicken with sweet, tender apples. The perfect balance of savory and sweet, this gluten-free recipe highlights the seasonal flavors of fall and makes for a hearty evening meal.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Honey | 2 tablespoons |
| Apples (sliced) | 2 medium |
| Fresh thyme (for garnish) | Optional |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, cinnamon, nutmeg, salt, and black pepper. Rub this mixture all over the chicken thighs.
- Heat a large, oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 5 minutes on each side until browned.
- Remove the chicken from the skillet, add the sliced apples and honey, cooking for 3-4 minutes until slightly caramelized.
- Place the chicken back into the skillet with the apples and transfer to the oven. Roast for 25-30 minutes until the chicken is cooked through.
- Garnish with fresh thyme and serve warm.
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Gluten-Free Pumpkin Waffles With Cinnamon Maple Syrup
Gluten-Free Pumpkin Waffles With Cinnamon Maple Syrup
Gluten-Free Pumpkin Waffles with Cinnamon Maple Syrup are a delightful breakfast option perfect for the autumn season. Bursting with pumpkin flavor and warm spices, these fluffy waffles are naturally gluten-free and topped with a sweet cinnamon-infused maple syrup that brings the cozy essence of fall to your table.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 cup |
| Pumpkin puree | 1/2 cup |
| Baking powder | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs | 2 large |
| Milk (dairy or non-dairy) | 1 cup |
| Vegetable oil | 1/4 cup |
| Maple syrup | 1/4 cup |
| Additional cinnamon (for syrup) | 1/2 teaspoon |
Cooking Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix together pumpkin puree, eggs, milk, and vegetable oil until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the preheated waffle iron and cook until golden brown and crisp.
- Meanwhile, in a small saucepan, heat maple syrup and additional cinnamon until warm.
- Serve the waffles warm, drizzled with the cinnamon maple syrup.
Pear and Gorgonzola Salad With Candied Walnuts
Pear and Gorgonzola Salad With Candied Walnuts
Pear and Gorgonzola Salad with Candied Walnuts is a invigorating and elegant dish that beautifully captures the flavors of autumn. This delightful salad features crisp mixed greens topped with sweet, juicy pears, creamy Gorgonzola cheese, and crunchy candied walnuts, all drizzled with a tangy vinaigrette for a perfect balance of flavors.
| Ingredients | Quantity |
|---|---|
| Mixed greens | 4 cups |
| Ripe pears | 2, sliced |
| Gorgonzola cheese | 1/2 cup, crumbled |
| Candied walnuts | 1/2 cup |
| Olive oil | 1/4 cup |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- In a large bowl, combine mixed greens and sliced pears.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Top the salad with crumbled Gorgonzola and candied walnuts.
- Serve immediately and enjoy the flavors of the season.
