Butternut Squash Soup
Butternut squash soup is a creamy, comforting dish that highlights the natural sweetness of roasted butternut squash. This gluten-free fall dinner is perfect for warming up on crisp autumn evenings. It’s not only delicious but also packed with nutrients, making it a healthy choice for the whole family.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable or chicken broth | 4 cups |
| Coconut milk | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Fresh parsley (for garnish) | Optional, for serving |
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Place the squash halves face down on a baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant.
- Scoop the roasted butternut squash from the skins and add it to the pot with the sautéed onion and garlic.
- Pour in the vegetable or chicken broth and bring to a simmer. Cook for 10 minutes to meld the flavors.
- Use an immersion blender to blend the soup until smooth. Stir in coconut milk, salt, black pepper, and nutmeg. Heat through.
- Serve hot, garnished with fresh parsley if desired. Enjoy your delicious gluten-free butternut squash soup!
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Quinoa and Kale Stuffed Peppers
Quinoa and kale stuffed peppers are a colorful and nutritious gluten-free dish that makes for a satisfying fall dinner. These stuffed peppers combine the nutty flavor of quinoa with the earthiness of kale, all wrapped in a sweet bell pepper. They are not only visually appealing but also packed with protein and fiber, making them a hearty option for a cozy evening meal.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Quinoa | 1 cup (uncooked) |
| Kale (chopped) | 2 cups |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 2 cups |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Grated cheese (optional) | 1/2 cup |
| Fresh cilantro (for garnish) | Optional |
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- Cook quinoa according to package instructions using vegetable broth instead of water.
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until soft. Add kale and cook until wilted.
- Mix the cooked quinoa, sautéed kale, cumin, paprika, salt, and black pepper together in a bowl.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish. If using, sprinkle cheese on top of each stuffed pepper.
- Cover the dish with foil and bake for 25-30 minutes. Remove the foil during the last 10 minutes for a golden top.
- Garnish with fresh cilantro and serve hot. Enjoy your nourishing quinoa and kale stuffed peppers!
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Sweet Potato and Black Bean Chili
Sweet potato and black bean chili is a hearty and satisfying gluten-free dish that embodies the flavors of fall. This chili combines the sweetness of roasted sweet potatoes with the richness of black beans and a medley of spices, resulting in a comforting meal perfect for cozy nights. Packed with nutritious ingredients, it’s not only delicious but also filling, making it an ideal choice for a family dinner.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and diced) | 2 large |
| Black beans (canned, drained and rinsed) | 2 cans (15 oz each) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Bell pepper (chopped) | 1 medium |
| Diced tomatoes (canned, with juice) | 1 can (14 oz) |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
| Fresh cilantro (for garnish) | Optional |
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add the diced sweet potatoes and bell pepper, stirring occasionally for about 5 minutes.
- Stir in black beans, diced tomatoes (with juice), vegetable broth, and spices (chili powder, cumin, paprika, salt, and black pepper).
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until sweet potatoes are tender.
- Adjust seasoning as needed and garnish with fresh cilantro before serving. Enjoy your warm and tasty sweet potato and black bean chili!
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Apple Cider Chicken Thighs
Apple Cider Chicken Thighs is a delightful and savory dish that perfectly captures the essence of fall. The chicken is simmered in a luscious apple cider sauce, combined with aromatic herbs and spices, resulting in a juicy and flavorful meal that complements the season’s bounty. This gluten-free dish is simple to prepare and makes an excellent choice for a comforting dinner.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 4 pieces |
| Apple cider | 1 cup |
| Onion (sliced) | 1 medium |
| Garlic (minced) | 4 cloves |
| Fresh thyme | 2 teaspoons |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Chicken broth | 1 cup |
| Fresh parsley (for garnish) | Optional |
- In a large skillet, heat olive oil over medium-high heat and season chicken thighs with salt and black pepper. Sear the chicken until browned on both sides, about 5-7 minutes per side.
- Remove the chicken and set aside. In the same skillet, add sliced onion and garlic, cooking until softened.
- Pour in the apple cider and chicken broth, stirring to combine, then add fresh thyme. Bring to a simmer.
- Return the chicken thighs to the skillet, cover, and let simmer for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Adjust seasoning if needed, garnish with fresh parsley, and serve warm with your favorite sides. Enjoy your flavorful apple cider chicken thighs!
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Creamy Mushroom Risotto
Creamy Mushroom Risotto is a rich and comforting dish that embodies the flavors of fall with its earthy mushrooms and creamy texture. This gluten-free risotto is perfect for a cozy dinner, providing warmth and satisfaction as the chill of autumn sets in. With just a few simple ingredients, you can create a delightful meal that celebrates the season.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Mushrooms (sliced) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| White wine (optional) | 1/2 cup |
| Parmesan cheese (shredded) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Fresh parsley (chopped) | For garnish |
| Salt | To taste |
| Black pepper | To taste |
- In a saucepan, warm the vegetable broth over low heat.
- In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the sliced mushrooms and cook until they release their moisture and become tender.
- Stir in Arborio rice and cook for an additional 2 minutes.
- If using, pour in the white wine and stir until absorbed.
- Begin adding warmed broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- Continue until the rice is al dente and creamy, about 18-20 minutes.
- Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm. Enjoy your creamy mushroom risotto!
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Harvest Vegetable Casserole
Harvest Vegetable Casserole is a hearty and nourishing gluten-free dish that celebrates the bountiful produce of autumn, featuring a colorful medley of seasonal vegetables. This comforting casserole brings together the flavors of root vegetables, greens, and cheese, making it a delightful addition to your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (cubed) | 2 cups |
| Carrots (sliced) | 2 cups |
| Zucchini (sliced) | 1 cup |
| Spinach (fresh) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Vegetable broth | 1 cup |
| Cheddar cheese (shredded) | 1 cup |
| Thyme (dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat, then sauté the onion and garlic until fragrant.
- Add the sweet potatoes, carrots, and zucchini to the skillet; cook until just tender.
- Stir in the spinach and season with thyme, salt, and pepper until wilted.
- Transfer the mixture to a baking dish, pour vegetable broth over it, and sprinkle with cheddar cheese.
- Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
- Let cool slightly before serving. Enjoy your Harvest Vegetable Casserole!
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Pumpkin Curry With Chickpeas
Pumpkin Curry with Chickpeas is a warm and comforting gluten-free dish that showcases the sweet, earthy flavors of pumpkin paired with protein-rich chickpeas. This fragrant curry is perfect for fall, making use of seasonal ingredients and spices that come together to create a delightful meal that’s both satisfying and nourishing.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 3 cups |
| Chickpeas (cooked) | 2 cups |
| Coconut milk | 1 can (400 ml) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ginger (grated) | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Vegetable broth | 1 cup |
| Spinach (fresh) | 2 cups |
| Salt | To taste |
| Black pepper | To taste |
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add the pumpkin and curry powder, cooking for a few minutes.
- Stir in the chickpeas and vegetable broth, and bring to a simmer.
- Pour in the coconut milk, then cook until the pumpkin is tender, about 15-20 minutes.
- Add spinach until wilted, then season with salt and black pepper to taste.
- Serve hot over rice or quinoa and enjoy your Pumpkin Curry with Chickpeas!
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Zucchini Noodles With Pesto and Cherry Tomatoes
Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh and vibrant gluten-free dish that brings the flavors of summer into the comforting ambiance of fall. This recipe transforms delicate zucchini into noodles, topped with a fragrant basil pesto and burst of juicy cherry tomatoes. It’s a light yet satisfying meal that is perfect for any weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Zucchini | 4 medium |
| Cherry tomatoes | 2 cups |
| Fresh basil | 2 cups |
| Pine nuts | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 1/2 cup |
| Parmesan cheese (optional) | 1/4 cup, grated |
| Salt | To taste |
| Black pepper | To taste |
- Spiralize the zucchini into noodles and set aside.
- In a food processor, combine basil, pine nuts, garlic, and olive oil to make the pesto. Blend until smooth; add salt and pepper to taste.
- In a large skillet, heat a bit of olive oil over medium heat. Add cherry tomatoes and sauté until they start to burst.
- Add the zucchini noodles to the skillet and toss with the tomatoes and pesto until well combined and heated through.
- Serve hot, topped with grated Parmesan cheese if desired, and enjoy your Zucchini Noodles with Pesto and Cherry Tomatoes!
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Maple-Dijon Glazed Brussels Sprouts
Maple-Dijon Glazed Brussels Sprouts is a delightful gluten-free side dish that perfectly balances the earthy flavor of Brussels sprouts with the sweet and tangy notes of maple syrup and Dijon mustard. This dish is not only simple to prepare, but it also brings a warm and comforting touch to your fall dinners, making it an excellent addition to your seasonal menu.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (trimmed) |
| Olive oil | 2 tbsp |
| Maple syrup | 2 tbsp |
| Dijon mustard | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the trimmed Brussels sprouts with olive oil, maple syrup, Dijon mustard, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts onto a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the sprouts are golden brown and crispy on the outside.
- Serve warm, garnished with additional maple syrup if desired, and enjoy your Maple-Dijon Glazed Brussels Sprouts!
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Baked Acorn Squash With Wild Rice
Baked Acorn Squash with Wild Rice is a hearty and nutritious gluten-free dish that embodies the essence of fall. This delightful main course features tender, roasted acorn squash filled with a flavorful mix of wild rice, nuts, and herbs, making it a satisfying option for your fall dinners. It’s perfect for both weeknight meals and festive gatherings.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Wild rice | 1 cup (uncooked) |
| Vegetable broth | 2 cups |
| Olive oil | 2 tbsp |
| Onion | 1 small (diced) |
| Celery | 1 stalk (diced) |
| Garlic | 2 cloves (minced) |
| Dried cranberries | 1/2 cup |
| Chopped nuts (walnuts or pecans) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil. Season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes or until tender.
- In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer until the rice is cooked, about 40-45 minutes.
- In a skillet, heat olive oil and sauté the onion, celery, and garlic until softened. Stir in cooked wild rice, dried cranberries, and chopped nuts. Season with salt and pepper.
- Once the squash is done roasting, remove from the oven and turn them cut-side up. Fill each squash half with the wild rice mixture.
- Return to the oven and bake for an additional 10-15 minutes, until heated through. Garnish with fresh parsley and serve warm. Enjoy your Baked Acorn Squash with Wild Rice!
Spaghetti Squash With Meatballs
Spaghetti Squash with Meatballs is a delicious and satisfying gluten-free dish that brings a comforting twist to your fall dinners. This recipe features tender strands of roasted spaghetti squash topped with homemade meatballs, enhancing the season’s flavors with herbs and spices. It’s a perfect meal for a cozy night in or a gathering with family and friends.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Ground beef or turkey | 1 pound |
| Egg | 1 large |
| Gluten-free breadcrumbs | 1/2 cup |
| Parmesan cheese (grated) | 1/4 cup |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Italian seasoning | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Marinara sauce | 2 cups |
| Fresh basil (for garnish) | Optional |
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil, seasoning with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes or until tender.
- In a bowl, mix ground beef or turkey, egg, gluten-free breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Form into meatballs and place them on a baking sheet.
- Bake meatballs in the oven for 20-25 minutes until cooked through.
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Spoon marinara sauce over the squash strands and top with cooked meatballs.
- Serve warm, garnished with fresh basil if desired. Enjoy your Spaghetti Squash with Meatballs!
