Six days and counting until the big day! No compromising for us allergenistas this Thanksgiving, keep checking in, I plan to post holiday recipes every couple of days up until the big day! All FREE of the Big Bad 8 Allergens and gluten.
Butternut Squash Fries
These fries are great to nibble on while the turkey is roasting. The chili powder adds just the right amount of kick, kids and adults love these alike!
1 medium butternut squash, cut in ½” strips
2 teaspoons olive oil
1/2 teaspoon ground cumin
¼ teaspoon chili powder
Kosher salt
Black pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro
Preheat oven to 425°F.
On a baking sheet, combine squash with olive oil, cumin and chili powder; season with salt and pepper.
Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
Sprinkle with lime juice and cilantro.
Roasted Mixed Vegetables
If mashed potatoes and gravy aren’t your thing, this alternate is a wonderful option and uses the best fall vegetables.
1 small butternut squash, cubed
2 red bell peppers, diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt to taste
ground black pepper to taste
Preheat oven to 475°F (245°C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, extra-virgin olive oil, vinegar, Kosher salt, and ground black pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.
Now for some dessert!
Pumpkin Bread
3 cups allergen free flour
2 cups sugar
2 teaspoons baking soda
2 cups pumpkin
1 cup canola oil
½ cup apple sauce
½ cup water
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
For the glaze:
¼ cup apple or your favorite juice, or coconut rum
2 cups confectioners sugar
Preheat oven to 350°F.
Combine flour, sugar, baking soda, nutmeg, cinnamon and allspice in a large bowl.
In a separate bowl, mix liquid ingredients and spices, pumpkin, canola oil, applesauce and water.
Add liquid ingredients to dry ingredients and mix thoroughly.
Grease 2 loaf pans.
Pour dough in pan and cook for 50-60 minutes.
Test with a toothpick to make sure center is cooked.
In a separate bowl, mix apple juice and powdered sugar thoroughly, pour over slices as you serve.
Butternut Squash Fries
These fries are great to nibble on while the turkey is roasting. The chili powder adds just the right amount of kick, kids and adults love these alike!
1 medium butternut squash, cut in ½” strips
2 teaspoons olive oil
1/2 teaspoon ground cumin
¼ teaspoon chili powder
Kosher salt
Black pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro
Preheat oven to 425°F.
On a baking sheet, combine squash with olive oil, cumin and chili powder; season with salt and pepper.
Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
Sprinkle with lime juice and cilantro.
Roasted Mixed Vegetables
If mashed potatoes and gravy aren’t your thing, this alternate is a wonderful option and uses the best fall vegetables.
1 small butternut squash, cubed
2 red bell peppers, diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt to taste
ground black pepper to taste
Preheat oven to 475°F (245°C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, extra-virgin olive oil, vinegar, Kosher salt, and ground black pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.
Now for some dessert!
Pumpkin Bread
3 cups allergen free flour
2 cups sugar
2 teaspoons baking soda
2 cups pumpkin
1 cup canola oil
½ cup apple sauce
½ cup water
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
For the glaze:
¼ cup apple or your favorite juice, or coconut rum
2 cups confectioners sugar
Preheat oven to 350°F.
Combine flour, sugar, baking soda, nutmeg, cinnamon and allspice in a large bowl.
In a separate bowl, mix liquid ingredients and spices, pumpkin, canola oil, applesauce and water.
Add liquid ingredients to dry ingredients and mix thoroughly.
Grease 2 loaf pans.
Pour dough in pan and cook for 50-60 minutes.
Test with a toothpick to make sure center is cooked.
In a separate bowl, mix apple juice and powdered sugar thoroughly, pour over slices as you serve.
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1 comment:
I LOVE butternut squash fries and those look divine!! I can't wait to try your recipe!
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