Gluten Free Menu Swap-Butternut Squash

Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Butternut Squash.”   We really love all winter squash at my house, but butternut is our favorite.  I even like using it instead of pumpkin in pumpkin pie and in Slow Cooker Pumpkin Butter.  Butternut squash makes for a lighter pie than pumpkin.  Mmmmm…..  I have a few more things to make with butternut squash, too, like Slow Cooker Squash, Chickpea & Lentil StewSlow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, Squash and Kale Pizza and Apple Cranberry Squash.  What is your favorite way to serve up butternut squash?


Freezer cooking plan for the week:  Meatballs and Thai Chicken Thighs will both be making their way into my freezer this week.

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The week’s breakfast options:  Banana Pancakes or scrambled eggs with garden veggies and Apple Loaf.

The week’s lunch options:  Turkey with tomato or almond butter with banana sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.

Gluten Free Dairy Free Enchilada Meatballs ready for the freezer Gluten & Dairy Free Pumpkin Kale PizzaGluten Free Dairy Free Slow Cooker Orange Chicken with Winter Squash & Sweet Potatoes


Printable grocery list for this week’s dinners.


Monday:  Meatballs over gluten free noodles with spaghetti sauce (homemade or your favorite purchased gluten and dairy free brand) with mixed green salad

For the freezer:   Make a double batch of Meatballs, one batch for dinner and one for the freezer.  While eating dinner, allow second batch to cool.  When cool, place meatballs into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.


Tuesday:  Orange Chicken with Winter Squash


Wednesday:   Squash and Kale Pizza with Simple Arugula Salad


Thursday:  Pork and Apple Curry over Basic Brown Rice with steamed broccoli


Friday:  Thai Chicken Thighs with Basic Quinoa and mixed greens salad.  We’ll also be making Aunt Esther’s Soft and Chewy Ginger Cookies.  I can’t wait to try them!
For the freezer:   Make a double batch of Thai Chicken Thighs, one batch for dinner and one for the freezer.  After assembling the second, but before baking, wrap well, removing as much air as possible, label and freeze.
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Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.

My menu plan is now sponsored by the great people over at Better Batter Flour.  The menus will also be published at Start Gluten Free, an online resource made to welcome people into the gluten free living community and help them not feel overwhelmed by new dietary restrictions.  I am thrilled to be a small part of this vibrant community!  Stop by and say “Hi!