It’s Wednesday again, and I can’t wait to see what you all link up here. Last week there were so many great looking recipes, and lots of pumpkin recipes.
If you get this post by email, remember to click over to the site later in the day or sometime tomorrow to see what great ideas have been gathered here.
Giveaway: This week I have a Pacific Natural Foods giveaway going on. Their broths are great for fall cooking.
Monthly Theme: October’s theme is squash recipes. I have a delicata squash recipe to share with you below. I have not had good luck with my pumpkin recipe experiments this month, though. With the last one I left out the pumpkin pie spice! I’ll be looking for squash recipes this week, but next week we will move on to November’s theme: stuffing.
Last Week’s Highlights: There were simply too many great squash and pumpkin recipes last week to choose from. Here are the first five that were linked up.
Pumpkin Spice Pudding – Nicole’s Special Diet Creations
Pumpkin Butter Pecan Chocolate Chip Bars – Gluten Free Easily
Pumpkin Ice Cream Pie – Quick & Easy Cheap & Healthy
Pumpkin Chocolate Chip Bread – Allergy-Free Vintage Cookery
Buttercup Squash Breakfast Pudding – Food Farm Health
My Submission: This week’s recipe is simple, easy and delicious!
The Carnival: Please read!
- Keep the links to gluten-free eating ideas (recipes, reviews, menus)
- If you’re new, please read the guidelines.
- Leave a link back (I will not highlight any recipes that do not link back.)
- Thanks for participating!
Hi,
I shared videos for making GF DF Banana Waffles and my
GF DF Banana Coconut Cream Dessert. I also shared an update on
the Grain-free Challenge Week Two.
Linda, I’m linking my Gluten-Free Chili with Tomatoes today, which is a quick and easy meal with lots of nourishment and it reminds me of my hometown, San Antonio. Your delicata squash looks so yummy — I think we’ll be trying some for the first time soon.
Hi Linda! My tostadas may be out of season, but they hit the spot while on vacation!
Have a great day!
Haven’t been around for ahwile. Can’t believe I’ve been missing all the wonderful squash and pumpkin recipes. Love that stuff!
Thanks so much for hosting this Linda.
Hi Linda – hope you are well! I linked two recipes this week because the linky would just not work for me last week – hope it is ok. I linked my recipe from last week as well as the one I posted this week. One is squash and one is pumpkin, but if you need to remove one, I totally understand.
I shared my gluten free, GAPS legal coconut flour chocolate orange cake (sweetened with honey!). I’m sorry it posted twice, it wasn’t working for me…then suddenly appeared! I hope everyone enjoys this recipe! http://www.wellfedhomestead.com/2011/10/25/chocolate-orange-cake/
Thanks for featuring my Pumpkin Chocolate Chip Bread! I’m out of squash recipes for now, so I’ve linked up my Baked Potato Soup with Broccoli recipe… it’s allergy-free and vegan
(oh, and delicious!)
Thanks for hosting another great week. I’m sharing a healthful salad of squash, millet and roquet and a little story from London.
This is my first time participating. We are not a gluten-free family, but we try to keep it at a minimum with gluten-free meals and days and sometimes weeks or months.
My ketchup post TOTALLY does not fit the squash theme…unless you put ketchup on your squash fries??? Maybe??? Okay, I’m a non-conformist with the theme, but I am very excited to see all these squash recipes. I’ve only just started cooking with squash (although pumpkin has been a long time favorite in our baking), and look forward to what the theme-followers have to offer! Thanks for hosting this!
I’m really late to the party this week! Just squeaking in before the deadline … yikes! Thanks so much for highlighting my Pumpkin Pecan Chocolate Chip Bars, Linda.
Must make those again soon.
There’s so much good here this week and every week! Thanks for hosting, dear. I’ve been thinking about you and hoping you are feeling better.
Hugs,
Shirley