It seems that whenever autumn rolls around, all recipes point straight to pumpkin.
And there are certainly a lot of great gluten-free dishes that take full advantage. But, what other gems are there that people don’t talk about so much?
I’m talking about the ones you don’t even make every fall, the ones that make family and friends say, “I wish I thought of that!”
Well, I put on my thinking cap, made a few phones calls, and I came up with 3 recipes for the fall that are sure to knock your socks off…
Butter Nut Squash Mac and Cheese
- 1 cup gluten-free macaroni
- 3 ½ cups butternut squash; large dice
- cups of whole milk
- ¾ cup cottage cheese
- 2 cups of Cheddar or Gruyere; shredded
- 2/3 tsp paprika
- 1/3 tsp nutmeg
- Cooked bacon bits, bread crumbs, and other toppings
- Preheat your oven to 400 degrees F. Prep a baking or casserole dish with a nonstick spray.
- Cook your pasta according to the package directions until al dente.
- Over high heat, combine your squash, cottage cheese, milk, cheddar/gruyere cheese, paprika, and nutmeg. When everything reaches a boil, reduce the heat to low and cook until the squash is tender enough to be pierced by a chopstick. Stir often, until you reach a thick but smooth consistency. If the sauce is too thick, add milk.
- Combine the squash sauce with the drained pasta and mix well.
- Pour the mixture into the prepared baking dish; add bacon, bread crumbs, and other toppings if desired.
- Bake in the oven for 15-18 minutes until browned on top. Makes 6 servings.
Cheese & Chive Hash Browns
- 2 russet potatoes; peeled and washed
- 2 tbsp gluten-free flour
- 2 egg whites
- Salt and Pepper
- Handful of chopped chives
- Handful of a shredded mature cheese of your choice
- Vegetable oil for frying
- Peel and wash 2 russet potatoes, and grate them with a box grater.
- Place the grated potatoes into a bowl of cold water, and let them sit for 10 minutes. This step will help the hash brown maintain its crispiness.
- After letting the potatoes soak, drain them thoroughly on a clean kitchen towel.
- Combine the potatoes with the flour, egg whites, cheese, chives, and salt and pepper. Mix well.
- Add enough vegetable oil to cover the bottom of a pan on medium/high heat.
- Place ¼ of the potato mixture into the pan, and flatten it out with a spatula to a uniform thinness. Once golden brown on 1 side, flip and cook the other side. Repeat for the rest of the mixture.
- Place cooked hash browns on a clean paper towel. Serves 4.
Chocolate Pecan Honeycomb
- ½ cup caster sugar
- 4 tablespoons honey
- 1 ½ tsp baking soda
- 5 oz. dark chocolate
- 2 oz. roasted pecans; chopped
- In a small saucepan, combine the honey and sugar and incorporate well.
- Place the pan on the low-medium heat, and let the mixture thicken and darken. Do not stir the mixture at all when it is on the heat.
- Once the mixture has turned the color of maple syrup, take the pan off the heat and mix in the baking soda, whisking it briefly.
- Turn the contents of the pan immediately onto a parchment paper lined tray. Let the mixture cool and set.
- Meanwhile, break up the dark chocolate into a bowl, and melt it gently over a double boiler. Once it is smooth and glossy, add in the chopped pecans.
- Once the honeycomb has set, break it up into pieces.
- Drizzle the chocolate and pecan sauce over the honeycomb, and let it set. Serve immediately, or store in an airtight bag.
With the holidays coming up, try one or more of these recipes on your friends and family. You don’t even have to tell them that these are specially gluten-free; it can be our little secret.