Gluten-Free Recipes – Easy Roasted Delicata Squash

I was at a potluck event over the holidays without much in the way of gluten-free options.  I knew that would be the case and went anyway, planning to eat afterwards (one technique for surviving the holidays gluten-free).  There was one dish that I could enjoy without worry of gluten-containing ingredients or cross-contamination of serving utensils – Roasted Delicata Squash with Garlic and Thyme.  It was the first time I had ever seen, much less tasted delicata squash. While I couldn’t overfill my plate with the chestnut stuffing, pecan tarts or other “gluteny” holiday indulgences, I did pile on more than my fair share of the roasted squash.

After the event, I couldn’t stop thinking about the delicata squash and rushed to add it to my next FreshDirect order. If you haven’t had the pleasure of trying the petite and colorful squash – it’s sweet and almost creamy with a skin delicate enough that you can eat it after cooking.  I threw caution to the wind and decided to make my first batch without a recipe; it has since become part of my regular repertoire.  I even made it twice during my short trip to Texas for a gluten-free Thanksgiving to rave reviews.  I taught Jenn how to make it and its now part of her winter staples.  If it’s simple enough for a Mom chasing after a VERY active toddler to make on a regular basis, it must be easy.

Easy Gluten-Free Roasted Delicata Squash ‘Recipe’

Ingredients
Delicata squash
Olive oil
Dried Thyme
Course-ground black pepper
Salt

Preheat oven to 375 degrees Fahrenheit.  Remove ends and seeds from squash and slice into1/2 inch pieces.  Toss squash in a medium-sized bowl with olive oil, dried thyme, salt, and coarse ground black pepper to taste.  Lay squash in a single layer on a cookie sheet lined with aluminum foil. Roast for 30-40 minutes, until the squash is soft and tender.

For a low-fat version: instead of tossing squash in a bowl with the olive oil oil, lightly spray a cookie sheet with oil, place sliced squash in the cookie sheet and then sprinkle with dried thyme, salt and pepper.

I will surely go through withdrawal once this squash is out of season, but until then I plan on indulging on a regular basis.  Acorn squash and pumpkin are two of my other over-indulgences during the cold months – try Smitten Kitchen’s Acorn Squash with Chile-Lime Vinaigrette or for something sweeter – check out Jill’s Gluten-Free Pumpkin Roll.

This year, I plan on sharing more of my daily cooking that doesn’t rely on full-fledged recipes, like my Easy Rosemary Beans, Prosciutto-Wrapped Figs, and Balsamic Kale and Mushrooms.  Any feedback or requests would be much appreciated! Hope you are staying warm, Southern California may call me back if the bone-chilling weather persists….

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