Roasted Butternut Squash and Sage Soup
Roasted Butternut Squash and Sage Soup is a warm and comforting dish that captures the essence of autumn with its rich flavors and velvety texture. This grain-free soup combines the natural sweetness of roasted butternut squash with fragrant sage, creating a delightful bowl that is perfect for chilly evenings. It’s not only nourishing but also vegan and gluten-free, making it suitable for a wide range of dietary preferences.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 medium |
| Olive oil | 3 tablespoons |
| Onion | 1 large |
| Garlic | 3 cloves |
| Vegetable broth | 4 cups |
| Fresh sage leaves | 6-8 leaves |
| Coconut cream (optional) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Roast in the oven for about 30-40 minutes, until tender and caramelized.
- In a large pot, heat more olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and chopped sage leaves, cooking for an additional minute until fragrant.
- Scoop the roasted squash flesh into the pot, pour in the vegetable broth, and bring to a simmer.
- Use an immersion blender to puree the soup until smooth, then stir in coconut cream, if using. Season with salt and black pepper to taste.
- Serve hot, garnished with additional sage leaves if desired. Enjoy the cozy flavors of autumn!
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Mushroom and Spinach Stuffed Acorn Squash
Mushroom and Spinach Stuffed Acorn Squash is a delightful and hearty dish that embodies the flavors of autumn. This grain-free recipe features tender acorn squash filled with a savory mixture of sautéed mushrooms, fresh spinach, and creamy cheese, making it a nutritious and satisfying meal perfect for a cozy dinner or entertaining guests.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Olive oil | 2 tablespoons |
| Mushrooms (button or cremini) | 2 cups, diced |
| Fresh spinach | 2 cups, chopped |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Feta cheese (or goat cheese) | 1/2 cup, crumbled |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (optional) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet and roast for about 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté onions until translucent. Add mushrooms and garlic, cooking until mushrooms are browned and tender.
- Stir in the chopped spinach and cook until wilted. Remove from heat and fold in the crumbled cheese.
- Fill the roasted acorn squash halves with the mushroom and spinach mixture, top with grated Parmesan (if desired), and return to the oven for an additional 10 minutes to heat through.
- Serve warm and enjoy this cozy autumn dish!
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Zucchini Noodles With Pumpkin Alfredo Sauce
Zucchini Noodles with Pumpkin Alfredo Sauce is a deliciously creamy and healthy dish that captures the essence of autumn with the vibrant flavor of pumpkin and the subtle warmth of spices. This grain-free meal is a fantastic alternative to traditional pasta, making it perfect for those looking to enjoy a comforting dish without the carbs.
| Ingredients | Quantity |
|---|---|
| Zucchini (for noodles) | 4 medium |
| Canned pumpkin puree | 1 cup |
| Coconut milk | 1 cup |
| Nutritional yeast | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Ground nutmeg | 1/4 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Grated Parmesan cheese (optional) | For serving |
Cooking Steps:
- Using a spiralizer, make zucchini noodles and set aside.
- In a saucepan, heat olive oil over medium heat; sauté minced garlic until fragrant.
- Stir in pumpkin puree, coconut milk, nutritional yeast, salt, pepper, nutmeg, and cinnamon. Cook until warmed through and smooth.
- Toss the zucchini noodles in the pumpkin Alfredo sauce, mixing well to coat.
- Serve immediately, topped with grated Parmesan cheese if desired. Enjoy your autumn-inspired meal!
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Chicken Thighs With Apples and Brussels Sprouts
Chicken Thighs with Apples and Brussels Sprouts is a hearty and wholesome dish that perfectly embodies the flavors of autumn. The combination of tender chicken, sweet apples, and nutty Brussels sprouts creates a balanced meal that is both satisfying and nourishing. This grain-free dish is ideal for a cozy family dinner or a special gathering.
| Ingredients | Quantity |
|---|---|
| Chicken thighs | 4-6 pieces |
| Apples (sliced) | 2 medium |
| Brussels sprouts (halved) | 1 pound |
| Olive oil | 2 tablespoons |
| Honey | 1 tablespoon |
| Fresh thyme (or dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss chicken thighs with olive oil, honey, thyme, salt, and pepper.
- Arrange chicken in a large baking dish and scatter sliced apples and Brussels sprouts around the chicken.
- Drizzle lemon juice over the apples and Brussels sprouts.
- Bake for 30-35 minutes, or until chicken is cooked through and the veggies are tender.
- Serve hot and enjoy your flavorful autumn dinner!
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Cauliflower Shepherd’s Pie
Cauliflower Shepherd’s Pie is a delicious and comforting dish that serves as a perfect grain-free option for those cooler autumn evenings. This hearty alternative to traditional shepherd’s pie features a savory filling of ground meat and vegetables, topped with a creamy cauliflower mash that brings warmth and flavor to your table. It’s a nourishing meal that can easily please both family and friends.
| Ingredients | Quantity |
|---|---|
| Ground meat (beef, lamb, or turkey) | 1 pound |
| Onion (diced) | 1 medium |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 2 cloves |
| Frozen peas | 1 cup |
| Beef or vegetable broth | 1 cup |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh thyme (or dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Cauliflower (cut into florets) | 1 large head |
| Butter or ghee | 2 tablespoons |
| Milk (or dairy alternative) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until softened.
- Stir in the minced garlic, ground meat, thyme, salt, and pepper, cooking until the meat is browned.
- Add the tomato paste and broth, bringing to a simmer. Stir in the frozen peas and cook for a few minutes.
- Meanwhile, steam the cauliflower florets until tender. Drain and blend with butter and milk until smooth; season with salt and pepper.
- Spread the meat mixture in a baking dish and top with the cauliflower mash.
- Bake for 25-30 minutes, or until the top is slightly golden.
- Serve warm and enjoy your delicious Cauliflower Shepherd’s Pie!
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Braised Short Ribs With Root Vegetables
Braised Short Ribs with Root Vegetables is a hearty and flavorful dish that embodies the essence of autumn. The tender, slow-cooked short ribs are infused with savory herbs and spices, while the addition of fragrant root vegetables provides natural sweetness and texture. This dish is perfect for warming up on chilly evenings and is sure to impress family and friends alike.
| Ingredients | Quantity |
|---|---|
| Bone-in short ribs | 3 pounds |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 large |
| Carrots (peeled and chopped) | 2 medium |
| Parsnips (peeled and chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 4 cloves |
| Beef broth | 4 cups |
| Red wine | 1 cup |
| Fresh thyme (or dried) | 2 teaspoons |
| Bay leaves | 2 |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, and sear them on all sides until browned. Remove and set aside.
- In the same pot, add the diced onion, carrots, parsnips, and celery, sautéing until softened. Stir in the minced garlic and cook for an additional minute.
- Add the red wine and cook, scraping the bottom of the pot to deglaze. Pour in the beef broth, thyme, and bay leaves, and bring to a simmer.
- Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove from the oven, discard bay leaves, and serve warm with the vegetables and braising liquid. Enjoy your comforting Braised Short Ribs with Root Vegetables!
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Thai Pumpkin Curry
Thai Pumpkin Curry is a vibrant and warming dish that beautifully combines the creamy texture of pumpkin with aromatic Thai flavors. Enriched with coconut milk and packed with spices, this curry is both satisfying and light, making it a perfect option for autumn dinners. Serve it with rice or on its own for a nourishing, grain-free meal.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 4 cups |
| Coconut milk | 1 can (14 oz) |
| Thai red curry paste | 3 tablespoons |
| Vegetable broth | 1 cup |
| Bell pepper (sliced) | 1 medium |
| Onion (sliced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Fresh ginger (grated) | 1 tablespoon |
| Lime juice | 1 tablespoon |
| Fresh cilantro (for garnish) | ¼ cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large pot, heat a small amount of oil over medium heat. Sauté the sliced onion, bell pepper, garlic, and ginger until tender.
- Stir in the Thai red curry paste and cook for another minute to release the flavors.
- Add the cubed pumpkin, vegetable broth, and coconut milk. Bring the mixture to a simmer and cook for about 20-25 minutes, or until the pumpkin is tender.
- Season with lime juice, salt, and black pepper to taste.
- Serve warm, garnished with fresh cilantro. Enjoy your Thai Pumpkin Curry!
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Maple Glazed Carrots and Parsnips
Maple Glazed Carrots and Parsnips are a delightful side dish that encapsulates the essence of autumn with their natural sweetness and earthy flavors. This easy-to-make recipe combines tender roasted carrots and parsnips with a luscious maple glaze, providing a harmonious balance that complements any main course, particularly for grain-free dinners.
| Ingredients | Quantity |
|---|---|
| Carrots (sliced) | 4 cups |
| Parsnips (sliced) | 4 cups |
| Maple syrup | ¼ cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sliced carrots and parsnips with olive oil, maple syrup, salt, and black pepper until evenly coated.
- Arrange the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, tossing halfway through.
- If desired, sprinkle with fresh thyme before serving. Enjoy your Maple Glazed Carrots and Parsnips!
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Spaghetti Squash With Meatballs
Spaghetti Squash with Meatballs is a hearty and satisfying grain-free dinner option that beautifully marries the tender, noodle-like strands of roasted spaghetti squash with hearty, flavorful meatballs. This dish is not only lower in carbohydrates but also packed with nutrients, making it a perfect choice for autumn evenings when you crave comfort food without the grains.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Ground beef or turkey | 1 lb (450g) |
| Egg | 1 |
| Grated parmesan cheese | ¼ cup |
| Garlic (minced) | 2 cloves |
| Italian seasoning | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Marinara sauce | 1 cup |
| Fresh basil (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scrape out the seeds. Place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
- While the squash roasts, in a bowl, combine ground meat, egg, parmesan, garlic, Italian seasoning, salt, and pepper. Form into meatballs (about 1-1.5 inches in diameter).
- Heat a frying pan over medium heat and cook the meatballs until browned on all sides and cooked through, about 8-10 minutes.
- In the last few minutes of cooking the meatballs, warm the marinara sauce in a separate saucepan.
- Once the squash is done, use a fork to scrape out the strands and serve topped with meatballs and marinara sauce. Garnish with fresh basil if desired. Enjoy your Spaghetti Squash with Meatballs!
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Baked Salmon With Lemon and Dill Roasted Root Veggies
Baked Salmon with Lemon and Dill Roasted Root Veggies is a delightful and nutritious dish that showcases the bold flavors of fresh salmon paired with a medley of autumnal root vegetables. This grain-free dinner is perfect for fall, offering a wholesome meal that’s not only satisfying but stunningly vibrant on the plate.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Lemon | 1 (juiced) |
| Fresh dill (chopped) | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Carrots | 2, sliced |
| Parsnips | 2, sliced |
| Sweet potatoes | 1 large, cubed |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix olive oil, lemon juice, dill, garlic, salt, and pepper. Toss carrots, parsnips, and sweet potatoes in this mixture and spread on a baking sheet.
- Bake the veggies for 20 minutes, then push them to the side and place salmon fillets on the baking sheet. Drizzle with a bit more olive oil, salt, and pepper.
- Return to the oven and bake for an additional 12-15 minutes, until the salmon is cooked through and the vegetables are tender.
- Serve the baked salmon alongside the roasted root veggies, garnishing with extra dill if desired. Enjoy your Baked Salmon with Lemon and Dill Roasted Root Veggies!
Vegetable and Sausage Skillet With Fall Greens
Vegetable and Sausage Skillet with Fall Greens is a hearty, one-pan meal that brings the comforting flavors of autumn to your dinner table. This gluten-free dish features a vibrant combination of seasonal vegetables, savory sausage, and nutrient-rich greens, making it a perfect option for a cozy fall evening.
| Ingredients | Quantity |
|---|---|
| Italian sausage (bulk or sliced) | 1 lb (450g) |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Bell pepper, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Kale or Swiss chard, chopped | 4 cups (about 1 bunch) |
| Butternut squash, cubed | 2 cups |
| Vegetable broth | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme or sage (optional) | 1 teaspoon |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned. Remove and set aside.
- In the same skillet, add onion and bell pepper. Cook until softened, about 5 minutes, then add garlic and sauté for an additional minute.
- Add the butternut squash and vegetable broth to the skillet. Bring to a simmer and cook until the squash is tender, about 10-15 minutes.
- Stir in the kale or Swiss chard, cooked sausage, salt, pepper, and herbs if using. Cook for 3-5 minutes until greens are wilted.
- Serve warm and enjoy your Vegetable and Sausage Skillet with Fall Greens!
