This is a guest post from Danielle, a friend of mine. Last week I made this cranberry squash recipe that she sent me, and my boys all said, “It smells like Thanksgiving!” It does smell like Thanksgiving, and it tastes like it too. I plan on making it for the big meal this year.
A guest post by Danielle.
Holidays can be a difficult time to be gluten free. Many meals are spent at someone else’s home where you might not know of or be able to control the ingredients in dishes. As a result, you can feel a little left out.
Some allergy-friendly dishes don’t always go over well with others who aren’t used to eating that way. But rest assured; this dish is one you can bring along anywhere and know that not only will you be able to enjoy something delicious, your host or guests won’t have any idea that it’s gluten and dairy free!
To speed things up, you can purchase pre-cut butternut squash from the grocery store. One pack is typically about half of a butternut squash.
- 1 medium size butternut squash, peeled, seeded, and cut into 1 inch cubes, about 7 cups (or pre-cut squash)
- 2 Tablespoons honey (use 1/4 cup if the cranberries are sugar free)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/2 cup dried cranberries (to keep it sugar-free, dehydrate your own; otherwise, dried sweetened cranberries are fine)
- Place cut squash on a foil lined or greased baking sheet and roast at 400 degrees for about 30 minutes or until just soft.
- Remove from oven and put squash into a greased 8 x 11 inch baking dish.
- Add honey, spices, and cranberries; stir to mix.
- Return to oven for 5 additional minutes.
- Serve or refrigerate.
Keeps well in the refrigerator for 3 - 5 days. This dish reheats well in the oven or microwave.
Danielle is married to Ryan and is the happy mom of 3-month old Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!