This is the most delicious pasta bake to make with the fresh squash and pumpkin in season right now.  I love buttercup, turban, acorn, pie pumpkins. All will work perfectly for this recipe.  I slice them in half, drizzle with a bit of olive oil, and bake them face-down on a tray at 375 until softened.  I've previously posted a couple easy ways to make homemade pumpkin/squash puree, pumpkin seeds, and links to my pumpkin/squash recipes.  Cool a bit, then scoop out the seeds (those are compost/trash).  Then scoop out all that lovely cooked squash/pumpkin to use in pumpkin recipes of your choice!   This is a lovely vegetable-filled pumpkin pasta bake.  Friends and family have loved it.  Enjoy! 

Fresh pumpkin pasta bake, ready to eat!

Yum!!! Cheesy and full of vegetables. 

A-maz-ing Pumpkin Pasta Bake

Preheat oven to 375 F.  

Noodles:

(I boil the water and cook the noodles while I'm making the sauce)

Prepare noodles while you're cooking the sauce.  Cook most of the way in slightly salted water (1-2 minutes less boiling time since they will bake in the oven): 

400 g GF fusilli pasta OR preferred shape

Drain and rinse noodles, setting aside until needed.  

Sauce:

Sauté over medium heat ~5-7 minutes: 

1 Tbsp olive oil (plain or chipotle-infused olive oil)

2-3 Tbsp butter

1 onion, diced

2-3 cups zucchini, cut into large bite-sized chunks

3/4 tsp freeze-dried thyme OR 2 tsp fresh, minced thyme

3/4 tsp nutmeg

1/4 tsp red pepper flakes

3/4 tsp ground pepper

1 tsp salt

Add, stir and cook for 1-2 minutes until fragrant: 

3 cloves garlic, minced

2-3 green onions, sliced

Don't be confused by the lack of green edges on this zucchini.  The zucchini my friend gave us was enormous, so the skin was thick. I just sliced off the skin and diced the zucchini.  

Add: 

2 cups chicken stock/broth OR 2 cups water + 2 tsp chicken bouillon or Asian mushroom seasoning

1 - 1 1/2 cup fresh cooked pie pumpkin or squash (buttercup, acorn, etc) OR canned 100% pumpkin

Simmering vegetables, plus cooking pasta on the next burner.  

Simmer ~10 minutes.  Mix together in a small bowl, and add into the pot to thicken: 

1/2 cup milk or 10% cream

2 Tbsp cornstarch

Thickened and ready for spinach and cheese. 

After thickening the sauce, remove from heat.  Stir in: 

1/2 cup frozen chopped spinach OR 2 cups fresh spinach, diced

1 cup mozzarella, grated

1/2 cup fresh parmesan, grated

Diced frozen spinach, mozzarella and parmesan. Yum!

Ready to mix with the cooked pasta. 

Stir in cooked noodles, from above.   Put into a 9" x 13" glass baking dish (or fold them together IN the 9 x 13 pan).  Divide among the top: 

1/2 - 2/3 cup ricotta

Ricotta divided across the pasta bake. 

Sprinkle with: 

1/2 cup fresh parmesan, grated

Sprinkled with parmesan, ready to bake!

Bake for ~20 minutes at 375F.  Serve and enjoy!!! 

You can cook it until it's just barely browning on the top, or give a few extra minutes if you'd like a more crispy cheesy top.  Either way is delicious. 

A-maz-ing Pumpkin Pasta Bake Recipe by Successfully Gluten Free!

Strawberry Vanilla Pound Cake (Blueberries/Raspberries work, too!)

 This yummy gluten-free berry vanilla pound cake recipe is less sweet and heavy, perfect for what I was hoping to create - something that could be a snack for my teenage son.  Freeze-dried berries make this something that can be whipped up without worrying about having fresh berries on hand, or adding the extra baking time using frozen berries.    If you want a dairy-free version, you can use dairy-free substitutes for the butter and sour cream.  A dairy-free yogurt will work in place of the sour cream as well.  

Tasty GF pound cake, we can never wait until it actually cools to taste-test. 

Pound cakes can be made in mini loaf pans, or in an 8 x 8 pan. 

Strawberry Vanilla Pound Cake

Preheat the oven to 350 F.  Line 4 mini loaf pans or one 8" x 8" pan with parchment paper. 

In a large bowl or mixer, combine: 

3/4 cup butter

1/2 cup sour cream

1/2 cup sugar

3 eggs

2 tsp vanilla bean paste (or vanilla extract, but the bean paste really makes the vanilla flavor in this pound cake)

Add and mix in until combined: 

1 1/4 cup Kristin's Gluten-Free Flour Mix

1/4 cup coconut flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Fold in: 

3/4 cup crushed freeze-dried berries (strawberry, or mix of strawberry, blueberry and/or raspberry)

Spread into prepared mini pans or 8" x 8" pan.  Bake at 350 F for 45 minutes.  (I find it works the same for mini loaves or larger 8" x 8" in terms of time.) 

Spread in a lined 8 x 8 pan, then after baking! Yum! 

Rest a few minutes, then remove from pan onto wire rack to cool.  Slice and serve!  I love it served warm. 

Enjoy! 

Strawberry Vanilla Pound Cake Recipe by Successfully Gluten Free!

Pho-inspired Chicken Noodle Soup (Faux Chicken Pho)

 My family love getting GF Pho and other yummy dishes at Vietnamese restaurants.  Quite often, they have several GF options for us, which is great.  I think you'll love the flavors and the ease of whipping together something like this Pho-inspired chicken soup.  Once the garlic starts to simmer, it smells delicious! Enjoy!

A bowl of Pho-inspired Chicken Noodle Soup, garnished with fresh green onions

Pho-Inspired Chicken Noodle Soup

Over medium to medium-high heat, sauté 5-7 minutes: 

2 Tbsp butter

1 Tbsp oil

2 large carrots, thinly sliced

1/2 large onion, sliced into thin strips

dash salt & pepper

Add: 

8 cups chicken broth (If I don't have fresh chicken broth/stock, I'll use water plus GF chicken boullion paste or water plus Asian mushroom seasoning) 

5 slices fresh ginger

1/2 - 1 tsp dried red chili flakes

2 Tbsp oyster sauce (or fish sauce)

Bring to a boil over high heat, then lower heat and simmer ~15 minutes.  

Soup simmering, almost ready to add the cooked chicken.

Add and cook another 5 minutes: 

1 cup cooked chicken, shredded

While your soup is simmering, cook and drain in cold water, then toss with 1-2 Tbsp oil to keep from sticking: 

GF ramen noodles or GF rice vermicelli noodles or pho noodles

GF ramen noodles - I can regularly find them at Costco, but any GF ramen or thin rice noodle of your choice will work. 

To serve: 

Place your GF noodles in a bowl.  Spoon broth over your noodles (you can remove the ginger slices - or just don't serve them).  Garnish with: 

green onions, sliced

fresh mint leaves, optional

fresh thai basil, optional

fresh bean sprouts, optional

Pho Inspired Chicken Noodle Soup Recipe by Successfully Gluten Free!