Roasted Delicata Squash “Brochetta” (and other Low-Carb Gluten Free Holiday Recipes)

standard November 23, 2015 Leave a response

Roasted Delicata Squash

Roasted Delicata Squash

I welcome the challenge of Holiday cooking when almost everyone has some dietary restriction. I find it fun and the results are delicious. Here I’d like to offer a substitute for those little toasts that carry all sorts of yummy toppings.

Karen Rose Tank, who is a health coach, and I came up with this idea when we worked on a menu for a Thanksgiving cooking demo at Mrs. G’s Community Kitchen. The program was organized by the American Diabetes Society and the Suppers Programs, so naturally the food had to be gluten-free and low-carb.

Karen suggested roasting half moons of delicata squash and also brought this fabulous artichoke hearts hummus. My contribution was to suggest to serve the roasted squash moons as little vehicles for the hummus.

Delicata squash has a sturdy texture and is easy to slice. The skin is so thin you can eat it. Serve as an appetizer topped with hummus or pesto or as a side dish next to the turkey.

Try this recipe on its own or as part of a delicious low-carb holiday feast. Karen’s recipes are bellow.

Roasted Delicata Squash “Bruschetta”
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  1. 2-4 delicata squash, depending on size (~1.5 lbs)
  2. Olive oil
  3. salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. With a sharp knife, halve the delicata lengthwise. Scoop out the seeds. Cut each half crosswise into 1/2 inch moon-shaped slices.
  3. Arrange on a lightly oiled roasting pan. Brush the delicata segments with olive oil and sprinkle with salt. Too much oil can make the squash soggy.
  4. Roast for 25-30 minutes or until golden brown and the texture is creamy.
  1. Check out Karen’s other delicious recipes bellow.
Mrs. G's Appliance Chef
Low Carb Artichoke Heart Hummus
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  1. 1 can (about 15 oz) artichoke hearts, exceedingly well drained.
  2. 2 cloves garlic, smashed
  3. ¼ tsp cardamom
  4. 1 tsp cumin
  5. ½ cup almond meal or finely ground almonds, or as needed for consistency
  6. ½ cup tahini
  7. Juice of 1 small lemon
  8. 1 TBS olive oil
  9. ½ tsp salt or to taste
  10. A few grindings of pepper
  11. Optional:  1 bunch of spinach, washed and exceedingly well drained
  12. or 1, 5 oz box/bag of baby spinach
  1. Place all ingredients into the bowl of the food processor and process until well blended.
  2. Adjust thickness by adding more or less ground almonds (which replace garbanzo beans
  3. in this low carb version).
  4. If you want a two-tone presentation, remove half of the hummus and process the spinach
  5. into the remaining half.
Mrs. G's Appliance Chef
Cranberry-Raspberry Sauce, No Sugar Added
Serves 2
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  1. Ingredients
  2. 2 cups fresh or frozen cranberries
  3. 2 cup fresh or frozen raspberries
  4. 1 green apple, chopped small
  5. 2 Black Mission figs, minced
  6. ½ cup
  7. 3/4 cup water
  8. 1 tsp cinnamon
  9. 1 TBS Balsamic vinegar
  10. 5 drops stevia (or more for increased sweetness to taste) (if you do not want
  11. to use any stevia, use 1 orange, chopped)
  12. 1 TBS grated fresh orange zest
  13. 1 TBS grated fresh ginger root
  1. Combine the cranberries, raspberries, apple, figs, cinnamon, Balsamic
  2. vinegar, water and stevia in a medium saucepan over medium-high heat.
  3. Bring the mixture to a boil, reduce the heat to medium and cook, stirring
  4. occasionally, until all of the cranberries pop and the mixture has thickened
  5. slightly, about 6-8 minutes.
  6. Remove from the heat and stir in the zests.
  7. Cool completely and chill before serving. Add additional stevia to taste if
  8. desired.
  9. Can be refrigerated for up to 1 week.
  1. If you absolutely do not want to use stevia, you can add 1 orange
  2. chopped to the cranberry-raspberry mixture in step 1. Using stevia will help
  3. reduce the carbs.
Mrs. G's Appliance Chef


Paleo Apple, Cranberry, Pecan Stuffing, Low-Carb & Grain-Free
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  1. 2 TBS chia seeds
  2. ½ cup chicken broth
  3. 8 oz. bacon, chopped
  4. 1 TBS coconut oil
  5. 6 large stalks celery, diced
  6. 2 large onions, diced
  7. 2 carrots, diced
  8. 1 medium turnip, cubed
  9. 1 green apple, cored and diced (but not peeled)
  10. 8-10 ounces large mushrooms, Portobello, coarsely chopped into 1 inch chunks
  11. 2 tablespoons apple cider vinegar
  12. 1 cup fresh cranberries
  13. 1 cup pecans, coarsely
  14. 2 TBS poultry seasoning
- (such as Savory Spice Sage & Savory Stuffing Seasoning)
  15. ½ cup minced fresh parsley
  16. 2 eggs, lightly beaten
  17. ½ cup chicken broth
  18. salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Soak chia seeds in ½ cup chicken broth.
  3. Cook the chopped bacon in a large pot over medium-high heat till the fat starts to
  4. release.
  5. Add coconut oil, celery, onions, carrots, turnip and apple; cook for 5-10 minutes.
  6. Now add the mushrooms and sauté for 5 more minutes.
  7. Place remaining ingredients (vinegar through broth) and the soaked chia seeds with
  8. any extra liquid, in a large bowl. Add contents to the pot and blend well. Add salt and
  9. pepper to taste.
  10. Spread mixture in a 9- x 13-inch baking pan; bake uncovered for 20-30 minutes or until lightly browned (not chocolate brown!).
  11. Let stand 10 minutes before serving.
  1. Recipe can be made vegan by replacing the bacon with an extra 1 TBS of
  2. coconut oil, 1-2 TBS sage or poultry seasoning and 8 ounces of mushrooms and
  3. replacing the eggs with an extra 2 TBS chia seeds soaked in vegetable broth.
Mrs. G's Appliance Chef

Paleo Pumpkin Pie
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  1. Crust
  2. 2 cups blanched almond flour
  3. ¼ tsp Celtic sea salt
  4. 2 TBS coconut oil
  5. 1 egg (for vegan version use equivalent of “flax” eggs)
  6. Filling
  7. 1 (15 ounce) canned pumpkin puree (or 1½ cups homemade pumpkin puree)
  8. 3 eggs (for vegans use equivalent of “flax” eggs)
  9. ½ cup coconut milk (full fat in the can) (be sure to mix well before opening)
  10. ¼ cup of honey (or to taste) – can substitute 20 drops stevia, but the honey actually
  11. 1 TBS ground cinnamon
  12. 1 tsp nutmeg
  13. ⅛ tsp sea salt
  14. Note: For a spicier pie, use 1 TBS cinnamon and 1 tsp each nutmeg, ginger and
  15. cloves… or 2 TBS Pumpkin Pie Spice Blend
  16. helps it hold better
  1. Crust
  2. Place flour and ¼ tsp salt in food processor and pulse briefly.
  3. Add coconut oil and 1 egg and pulse until mixture forms a ball.
  4. Remove dough from processor and press dough into a 9-inch pie dish.
  5. Filling
  6. Combine the pumpkin puree and 3 eggs in the food processor.
  7. Pulse in coconut milk, honey (or stevia), cinnamon, nutmeg (or pumpkin pie spice) and
  8. 1/8 tsp salt.
  9. Pour filling into crust.
  10. Bake at 350° for 45 minutes.
  11. Allow pie to cool, then refrigerate for 2 hours to enable pie to firm
  12. Makes 1 pie
  13. Adapted from
Mrs. G's Appliance Chef
Mashed Cauliflower
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  1. Ingredients
  2. 2 heads cauliflower, washed and cut into large pieces
  3. 2 tablespoons olive oil or coconut oil
  4. ½ teaspoon sea salt
  5. black pepper to taste
  6. 4 cloves garlic, smashed - optional
  7. 4 carrots, chopped - optional
  1. 1. Steam the cauliflower pieces until very tender. Optional to add garlic cloves and
  2. carrots into your pot to steam.
  3. 2. Puree cauliflower in a food processor or simply mash with a potato masher or hand
  4. blender
  5. 3. Add in olive oil or coconut oil and salt and pepper
  6. 4. Reheat in a casserole dish in the oven at 350° for 20 minutes
  7. Serve
  1. This cauliflower dish (which I make in place of mashed potatoes) is perfect for a gluten-
  2. free, low-carb, Paleo Thanksgiving.  Including a few carrots adds beautiful orange color.
  3. Ingredients
Mrs. G's Appliance Chef


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