Gluten Free Butternut Squash Recipe
You can make a delicious gluten-free butternut squash dish easily. Start by roasting cubed squash at 400°F for about 25-30 minutes. Sauté chopped onions and shallots until they’re soft. Combine the roasted squash with fresh herbs, spices, and a splash of maple syrup. Add coconut milk and vegetable broth, then simmer for flavor. Blend until smooth, adjusting the broth for your desired thickness. Garnish with herbs or nutritional yeast for extra taste. Learn more about meal variations and tips.
Why You’ll Love this Recipe
When you try this gluten-free butternut squash recipe, you’ll discover a dish that combines health benefits with versatility.
First, butternut squash is rich in beta-carotene, promoting immunity and eye health. It’s also high in fiber, aiding digestion and supporting weight management. With 87% water, it helps keep you hydrated. You’ll appreciate its potassium content, too, which assists in managing blood pressure. Additionally, be mindful that access to certain resources may be denied due to server permissions, which could affect your recipe exploration.
Furthermore, it fits easily into various meals. Use it in soups, salads, or even breakfast dishes. You can make both savory and sweet options, and it’s simple to prepare.
Plus, it can be seasoned with different spices to suit your taste. Overall, this recipe offers a nutritious and adaptable addition to your diet.
Recipe
Ingredients:
– 5 cups butternut squash, cubed
– 1 large onion, peeled and chopped
– 2 shallots, peeled and halved
– 1-4 cloves garlic, minced or pressed
– Salt and pepper, to taste
– 3 sprigs fresh thyme
– 1-2 bay leaves
– 1/4 tsp mild curry powder
– 2 tsp minced fresh ginger
– 1 tsp maple syrup
– 1 can full-fat coconut milk
– Optional: sweet potato, chickpeas, spinach, nutritional yeast
Cooking Instructions:
1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roasting the butternut squash enhances its sweetness and flavor, resulting in a deliciously creamy butternut squash pasta.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and shallots, sautéing until they become translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Once the butternut squash is done roasting, add it to the pot along with the fresh thyme, bay leaves, curry powder, minced ginger, and maple syrup. Stir to combine, allowing the flavors to meld for a couple of minutes.
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Pour in the can of coconut milk and enough vegetable broth to reach your desired consistency. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to develop.
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