17 Paleo, Primal, and Gluten-Free Winter Squash Recipes!
Visiting the pumpkin patch is one of my favorite things to do in the fall. Not only do I like to get jack-o-lantern pumpkins and decorative squash, but also edible squash!
My favorite winter squash are kuri, butternut, acorn, and spaghetti squash. Kuri squash are a newer find of mine but I love to roast them, then puree their flesh. They make the best pumpkin pie because they are very creamy when pureed and have more flavor than canned pumpkin puree. I used kuri squash last year in my grandmother’s pumpkin pie recipe (below), but used a gluten-free crust*.
However, you don’t have to visit the pumpkin patch to find these squash since your average supermarket or farmers market carries so many varieties.
Also, many of these recipes use canned pumpkin puree (not to be confused with pumpkin pie mix!) so you can make them year-round.
You can also look in the freezer section of the grocery store for frozen puree and cubes of butternut squash.
From breakfast, to snacks, soups, main courses, and desserts, these recipes are a celebration of fall and winter flavors!
During the fall and holiday season, it can be difficult if you are on a special diet and everyone around you is indulging. I hope these recipes help you feel like you are having taste of the season. Maybe you’ll even surprise some people who think eating a gluten-free or paleo diet is boring!
*use a gluten-free crust