Category: Comfort Food

Gluten Free Thanksgiving Casserole

Imagine your Thanksgiving dinner, layered and baked lasagna style.  The stuffing, the turkey, the potatoes and the gravy.  I even snuck in a few green beans, in a nod to the green bean casserole!

You can make each layer from scratch for a casual take on the traditional Thanksgiving meal or throw it together the next day with your Thanksgiving leftovers!

Inspired by the “Thanksgiving in a Bucket” craze from years ago, this layered casserole takes the idea to a whole new level and makes an impressive presentation.  Oh, and it’s completely gluten free!

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What you will need:

The Turkey:

3 cups leftover turkey (light or dark meat)

OR make a batch of my Gluten Free Turkey Gravy.  You will have both the turkey meat and the gravy for serving!

The Stuffing:

Use leftover stuffing

OR make a batch of my Gluten Free Cornbread Stuffing

OR make a batch of Gluten Free stuffing using packaged bread cubes!

The Sweet Potato:

  • 1 large, sweet potato, peeled and baked (or boiled) until soft
  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • pinch of salt

 

The White Potato:

  • 1 large baking potato, peeled and baked (or boiled) until soft
  • 2 tbsp. butter
  • 1/4 cup milk or half n half
  • pinch of salt

The Gravy:

Make this Fast and Easy Gluten Free Gravy in minutes

OR did you make my Gluten Free Turkey Gravy?

Finishes and Garnish

 Put it All Together!

Assembly is a snap.  Coat a casserole dish with cooking spray.  Spread the stuffing evenly over the bottom of the dish.

Layer the turkey over the stuffing.

Top the turkey with a layer of potato, alternating bands of white and sweet.

Finish it off with a border of green beans!

Spoon cream of mushroom soup over the white potato.

Cover with foil and bake at 350◦ for 35 minutes.  Remove the foil and bake 15 minutes more.  Garnish with fresh rosemary and serve with the Roast Turkey Gravy.

This comfort meal has become a tradition at our house, I make it from scratch in early November to get in the holiday mood.  Then I make it again with our leftovers on Thanksgiving weekend.

Start a new tradition at your house with this family friendly comfort meal.

Happy Thanksgiving!

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Gluten Free Pappardelle Pasta

Making pasta from scratch is a labor of love, and something I haven’t done in a very long time.  In fact, since my Celiac diagnosis in 2017, I have primarily used box pasta in my recipes.  Not that that’s a bad thing, as we have so many great options today.  But fresh pasta is such a treat!

So, this past weekend, it felt really good to get out the KitchenAid and make these beautiful Pappardelle noodles.  If you are gluten free and missing fresh pasta, this recipe is one you must have in your collection!

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Although you can make pasta entirely by hand, there are some helpful tools you can buy to make the job easier.  Here are a few that I used in this recipe.

It takes minutes to make dough in a stand mixer, and I used the pasta roller attachment to create sheets of pasta.

As KitchenAid has yet to make a cutter attachment for Pappardelle, I used a pastry cutter.  It can be adjusted to cut pasta sheets into perfectly even strips, especially helpful if you want to make a wider noodle like Pappardelle.

I used a pasta drying rack to hang my noodles.  This rack has been in my kitchen for many years BC (before Celiac).  So, I covered the wooden arms with plastic wrap to prevent any gluten contamination.  Looks like I will be ordering a new rack, or two!

I made a small batch of just 2 servings for this post.  Dinner was so delicious, next time I will make more!  The recipe can be scaled, to make a dinner for two or a family size platter.  I give you the measurements below for 2, 4, 6 and 8 servings.

Ingredients:

  • gluten free flour blend (I used, and recommend Better Batter)
  • olive oil
  • salt
  • eggs
  • egg yolks

*SHOP BETTER BATTER AND USE MY PROMO CODE MGFC30 FOR 30% OFF YOUR NON-SALE PURCHASE!

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Egg Yolk 1 2 3 4

Preparation:

Egg yolks give the pasta a silky rich texture and beautiful color.  Begin by separating the eggs.  Reserve the whites for another use.

Combine all of the dough ingredients in the bowl of a stand mixer with the paddle attachment.  Weigh the flour, accuracy is important!  I used (and recommend) Better Batter Original Gluten Free Flour to make the pasta dough.  Results may differ if you use another brand, or you may need to adjust the measurements.

Pat the dough into a ball and sprinkle with flour.  Wrap in plastic wrap and let it rest for 15 minutes.

Divide the dough into sections.  For this 2 serving batch, I divided the dough into 4 pieces (adjust if you are making more).  Then take one section at a time and press into a disc.

Use a rolling pin or a pasta roller to roll each disc into a long thin sheet.  If using a pasta roller, remember that gluten free dough is more delicate and prone to tearing than wheat dough, so you will not be able to roll it as thin.  Sprinkle the dough with extra flour as you pass it through the roller to help avoid sticking and breakage.  I was able to roll mine out to the 3rd setting.

Lay the pasta sheets on lightly floured wax paper.  Use a knife or pizza wheel to cut the sheets into 3/4″ ribbons.  I used a pastry cutter to create perfectly even strips.

Separate the noodles and hang to dry for up to one hour.  They are best enjoyed immediately, but you can refrigerate if you are not ready to cook.

IMPORTANT:  Always follow food safety guidelines.  Egg pasta should be refrigerated within one hour and frozen if you need to store it for more than one day.

I always make my sauce first, so it’s ready when I finish making the pasta.

When it’s GO time, fill a large pot with water, salt generously and bring to a rolling boil.  Add the pappardelle with just a drop of olive oil, stir well and cover so that the water returns quickly to a full boil.  Cook for about 3 minutes, pasta will float to the top when it’s done.  Remember fresh pasta cooks quickly, be careful not to overcook!

Use a spider strainer to gently remove and drain the pappardelle and arrange on a serving dish.

Toss with sauce, and grated cheese.

Notes ♪♫ Pappardelle pairs perfectly with rich, meaty sauces like Bolognese Sauce.  Learn how to make a Traditional Bolognese Sauce in this post!

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Traditional Bolognese Sauce

When people say food is love, this is what they are talking about.  A big pot of Bolognese Sauce, simmered all day on the stove!  Pasta Bolognese is served in fine Italian restaurants everywhere, but you don’t have to go out to dinner to enjoy this traditional Italian favorite.  Read on and learn how you can make it right at home!

Patience is the key to this recipe!  A real Bolognese is not a quick meat sauce that you throw together in a hurry.  In fact, you will invest an entire afternoon.  But what a meal!  Special enough for guests or a romantic dinner for two.  Here are the step by step, easy to follow instructions.  Take your time and don’t rush the process!

Notice I didn’t title this post “Gluten Free” Bolognese Sauce?  That’s because it was always gluten free, there is nothing to change except the pasta you serve it with!

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6 Servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 onion minced, about 1 cup
  • 1 carrot minced, 1/2 cup
  • 2 celery stalks minced, 1/2 cup
  • 2 large garlic cloves minced, 2 tbsp.
  • 3 oz. pancetta, minced*
  • fresh ground pepper
  • 1/2 lb. ground veal
  • 1/2 lb. ground beef (90% lean)
  • 2 tbsp. tomato paste*
  • 1/2 cup red wine
  • 1 cup 1% milk (or whole milk, or cream)
  • 14.5 oz. can whole tomatoes in juices (or tomato sauce)*
  • 1/2 cup gluten free lower sodium broth (beef or chicken)*
  • fresh parsley for garnish
  • grated parmesan cheese, for serving

*Always check labels when purchasing stock, canned tomatoes and prepared meats.

Preparation:

To begin, you will make a “Soffritto”, a mixture of equal parts onion, celery and carrot processed to a fine mince.  This is the base for so many Italian dishes!  Add the veggies to an electric chopper and process.  Measures are approximate, but you should end up with about 2 cups total of minced veggies, including the garlic.

Heat the oil and butter in a heavy saucepan or Dutch oven on medium low heat.  Add the vegetables and sauté for 5 minutes, stirring frequently.  Season generously with salt and pepper.

Chop the pancetta into fine dice or pulse a few times in the processor.

Add it to the pot and continue cooking slowly for 10 more minutes.

Divide the ground beef and veal into 4 pieces and gradually add the meat to the pan, stirring and breaking it up with a spatula after each addition.

Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam.  Add more salt and pepper to taste.

After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan.  Clear a spot in the middle of the pan and add the tomato paste.  Cook for 2 minutes, then stir the tomato paste into the meat.

Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.

Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.

Cover the pot, but leave the lid slightly ajar so that the sauce thickens as it cooks.  Keep it on the lowest simmer for 3-4 hours, stirring occasionally.

Curious about this gadget?  It’s a heat diffuser, perfect for maintaining a long, slow simmer without burning.  I use it for all my soups, sauces and gravies.  It is a must have for this recipe!

Look at this thick, hearty sauce!  Can you imagine the aromas filling your kitchen?

Now just cook up a batch of your favorite gluten free pasta and ladle with Bolognese sauce.  Top it off with grated cheese and garnish with Italian parsley.

Notes: ♪♫  I see you eyeing that pasta!  It’s Pappardelle, a wide ribbon shaped egg noodle that is classically paired with Bolognese sauce.  It is  homemade and yes, it is gluten free!  Learn how to make it in this post, your family will love you. ♥  

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Gluten Free Apple Oat Bran Waffles

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

I’m always looking for ways to add more fiber to my meals.  If you are on a gluten free diet, you know that many processed foods are sadly lacking in fiber, not to mention nutritional value.

This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast.  These hearty, dense waffles will stick to your ribs and start your morning off right!

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Yield: 8 Waffles

Ingredients:

Preparation:

Whisk together the dry ingredients, flour through brown sugar.

Peel and core the apple and process it to a fine mince in an electric chopper.

In a separate bowl, combine the minced apples with the other wet ingredients, through vanilla.

Whisk in the milk, then stir the dry ingredients into the wet.  Let the batter hydrate while you preheat the waffle iron to 350º.

Coat both sides of the waffle iron with cooking spray and add half the batter.  Use a spatula to spread it into the corners.

Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time.  Allow a full six minutes, or a bit longer if you like them crispy.

If not serving immediately you can cool them on a rack and freeze.  This is what I do, and they are great toasted.

Serving suggestion:  Try topping these waffles with sautéed apples and a sprinkle of candied walnuts.  The flavors are perfect together.  Always use real maple syrup!

Notes ♪♫  Bobs Red Mill sells both regular and gluten free oat bran.  For those with Celiac, be sure to order the Gluten Free Oat Bran.  Or, for extra peace of mind, check out Montana Gluten Free Oat Bran, made with purity protocol oats.  If you are one of the few who cannot have oats at all, try substituting ground flax seeds.  You can pop them in a coffee grinder to make flax meal.

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Harvest Meatballs

It’s the end of October and you’ve made all the pumpkin recipes.  The pumpkin bread, the pumpkin muffins, pumpkin waffles.  Maybe you made my Gluten Free Pumpkin Pasta, or my Harvest Pasta Sauce.  There’s a little bit of pumpkin hidden within each recipe!

And now you have that tiny little bit of pumpkin puree sitting in the fridge.  What will you do with it?  I decided to make a batch of meatballs!

Can you add pumpkin to meatballs?

I usually add a small amount of tomato sauce to my Italian Meatballs.  In this recipe I switched out the tomato for pumpkin puree.  Topped with my Harvest Pasta Sauce they were delicious!

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Ingredients:

Preparation:

Whisk together the egg and pumpkin puree.

In a separate bowl, combine the rolled oats, potato flakes and seasoned breadcrumbs.

Pulse the sausage in an electric chopper to a fine mince.

Add the sausage and ground beef to the pumpkin mixture and mix well.

Add the breadcrumb mixture a little at a time, working it in with your hands.  Form 10 meatballs, and place on a foil lined baking sheet coated with cooking spray.  Set the broiler on high.  Broil the meatballs for 4-5 minutes per side, turning once.

Remove from the oven and cool slightly to set before adding them to your sauce.  Garnish with fresh parsley.

Notes ♪ You won’t taste the pumpkin in these meatballs, it blends right in with the other flavors, and they are moist and delicious!

Notes ♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.

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Cheesy Potato Stacks

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall.  A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin.  You will want to make a double batch, they are so good everyone will want seconds and thirds!

The Apple Smoked Gruyere that I used in this recipe was just amazing.  The unique flavor is a definitely a little bolder than plain Gruyere, but it was the perfect pairing to this fall inspired potato side.

 

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Ingredients:

  • 1 large, sweet potato, peeled
  • 4 small red potatoes, skin on
  • cooking spray
  • 4 tbsp. unsalted butter, melted
  • 1/3 cup 1% milk
  • seasoned salt, to taste (I used Lawry’s reduced sodium)
  • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
  • fresh thyme for garnish

Preparation:

Grate the cheese.  Slice the potatoes very thin, using a mandoline or sharp knife.  Leave some of the skins on for more color and texture.

Heat the butter, milk and seasoned salt, whisk well.  Preheat the oven to 400º and coat a 12-cup muffin pan with cooking spray.  Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.

 Use the smaller slices on the bottom for the best fit.  Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.

Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese.  Sprinkle more seasoning over the top.

Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.

To serve, use a spoon to carefully remove each stack and invert onto a serving platter.  Garnish with fresh thyme.

Notes: ♪♫ I entered this recipe in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest.  Well guess what, my Cheesy Potato Stacks recipe earned an honorable mention!  You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter.  Pretty exciting stuff for this home cook!

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Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret, don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I haven’t made it in years.  Not since my Celiac diagnosis.  So the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper (optional)

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple, and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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Easy Apple Sauté

This Easy Apple Sauté is a favorite of mine.  It makes a great breakfast accompaniment to oatmeal or pancakes.  Do you ever have a side of fruit with dinner instead of a veggie, just to change things up?  Apples go well with any pork dish or BBQ meal.  And if you like, this basic recipe can stand in as a light dessert without all the extra fat and carbs.  Best of all, it’s ready in 5 minutes, no baking!

Ingredients:

  • 2 apples (I used Cortland)
  • 1 tbsp. brown sugar
  • 1 tbsp. unsalted butter
  • cinnamon and nutmeg

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Preparation:

Peel and dice the apples.

Heat a 10″ skillet on medium and melt the butter.

Add the apples to the skillet and toss to coat.  Cook 1-2 minutes.

Sprinkle with  brown sugar, and stir it in to melt.

Sprinkle with cinnamon and nutmeg.  Cook for 2-3 more minutes, stirring frequently.  A light syrup will form in the pan.

I love this diet friendly treat as a standalone side or as a topping for other fall veggies, like my Apple Walnut Butternut Squash.

Notes ♪♫ Granny Smith apples are most often recommended for cooking, but there are so many varieties that would be delicious in this fast and easy preparation.  Honey Crisp is always a top choice for me, but I used Cortland apples in this post, because a dear neighbor had gifted me a bag.  They were so good, so use what you have!

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Easy Gluten Free Pumpkin Pasta

Look at that pasta!  The dough is enriched with egg and pumpkin puree, giving it a beautiful color and texture.  Yes, it is from scratch, and completely gluten free!

In the years before my Celiac diagnosis, I prided myself on my homemade pasta.  I made endless batches both by hand and with my KitchenAid®.  It’s been a while, but with the cooler weather I decided it was time to try it again.  This fall inspired pumpkin pasta was easy to make and I was so happy with the result!

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I don’t make huge batches of pasta anymore, but this little test batch is enough for a nice dinner for two.  The recipe is scalable, so you can adjust it to make a small dinner or a feast for the family.  I give you ingredient measures for 2, 4, 6 and 8 servings.

I used a Malloreddus board to create the ridged shape.  You can find them at specialty shops like Fante’s.  Similar to a gnocchi board, it’s a cool little gadget to have in your collection!  Did you know that traditional Malloreddus pasta is made with semolina?  Of course, that is off limits on the gluten free diet!

So, for this pasta I used Better Batter Original Gluten Free Flour, and wow, just wow!  The resulting dough was beautiful and silky smooth.  It was so easy to work with, reminiscent of the Italian 00 flour that I would have used back in the day.  Most importantly though, the pasta cooked beautifully and had great taste and texture.  Even the leftovers remained al dente.  Now that is a gluten free success story!

When you shop Better Batter, use my code MGFC30 at checkout to receive 30% off any non-sale item! 

Ingredients:

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Pumpkin Puree 1 tbsp. 2 tbsp. 3 tbsp. 4 tbsp.

Measure your ingredients according to serving size.  Be sure to use a scale to weigh the flour.  Whisk the egg, pumpkin, olive oil and salt in the bowl of a stand mixer.  Add the flour and mix with the beater attachment to form a smooth, soft dough.

Gather the dough into a ball, wrap tightly in plastic wrap and let it rest for 15-20 minutes at room temperature.  This is a good time to wash the mixer bowl and attachments. 😉

Lightly dust a cutting board with flour.  Use a bench knife to cut the dough into 4 pieces.

Roll each piece of dough into a rope.  This is the moment when you know you have a good gluten free dough.  It rolls out beautifully without crumbling or breaking.

Cut each rope into 1/2″ pieces.

Using your fingers or a bench knife, gently roll each piece over the pasta board to create the ridges.

Line a baking sheet with wax paper and dust with flour.  As you form the pasta place it on the baking sheet.

Important- Always follow food safety guidelines.  If you are not going to cook the pasta immediately, refrigerate until ready.

How to serve it

You can dress this beautiful pasta with a simple brown butter sage sauce that comes together in minutes.  I grew sage in my container garden this year and it is amazing with browned butter.  If you don’t have an herb garden, try to find fresh sage at the market (or just leave it out).

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Butter 1/2 stick 1 stick 1.5 sticks 2 sticks
Fresh Sage Leaves 8 leaves 12 leaves 16 leaves 20 leaves

When ready, set up a large pot of salted water for the pasta.  Bring the water to a boil while you make the sauce.  Melt the butter in a nonstick skillet.

As soon as the butter begins to foam, add the sage leaves.

As you stir the butter, you will notice the white solids beginning to separate.  Use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible.  Watch carefully that the butter doesn’t get too dark.  Remove from the heat when it is just beginning to turn brown.  This shade is perfect.

When the water comes to a rolling boil, add the pasta and cook for about 3 minutes for al dente.  The pasta is done when it floats to the top (taste to see if you like the texture).

Use a spider strainer to remove the pasta and add it directly to the sauce.

Toss well to coat for 30 seconds and transfer to a serving platter.

More Serving Ideas:

This pasta is sturdy enough to hold up to a thick and chunky sauce, like my Harvest Pasta Sauce.  Made with tomato, carrot, squash and pumpkin, the flavors pair beautifully with the pumpkin pasta, perfect for a fall inspired dinner.  Enjoy it as a side dish or a main course.

Notes ♪♫ Not all gluten free all-purpose flours are created equal.  In fact, they can vary greatly in terms of ingredient content.  You can try other brands, but I strongly recommend you use Better Batter Gluten Free Original Blend for this recipe.  It was absolutely perfect for making pasta, and what a pleasure to have a smooth silky dough that doesn’t crumble in your hands.  I also used this all-purpose flour to make a gluten free version of My mother’s Italian Wine Biscuits.  Try it, you will not be disappointed!

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Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies!  Roasting the vegetables first is the secret to the amazing flavor.  Make it this weekend for your gluten free Italian Sunday Dinner!

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Ingredients:

  • 1/2 medium butternut squash
  • 1 large carrot
  • 1/2 large sweet onion, divided
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cans (14.5 oz.) fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. fresh ground pepper
  • 1 can tomato sauce (14.5 oz.)
  • 1/4 cup pumpkin puree
  • 1 tbsp. brown sugar
  • fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice.  Spread the squash, carrots and half of the onions on a foil lined baking sheet.  Drizzle lightly with olive oil, and season with salt and pepper.  Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low.  Add the remaining half of the onions and the garlic.  Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid.  Season with basil, oregano, garlic granules, onion granules and fresh ground pepper.  Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar.  Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours.  I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce!  The carrots, pumpkin and butternut squash give it so much natural sweetness.  Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Friends, what a meal!  I would not hesitate to serve this to company, or even as a holiday first course.  Oh, and did I catch you eyeing that pasta?  It’s a special one, that I made just for pairing with this sauce.  Check out the recipe here!

Notes ♪♫  In addition to being gluten free we are also a low sodium household.  I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

 

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