Gluten-Free Rosemary Butternut Squash Bake {Sponsored Recipe ReDux Post}

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

gluten_free_butternut_squash

Happy Mother’s Day everyone! I just got back from celebrating all of the wonderful mothers, grandmothers and great-grandmothers in my life — they are all truly amazing woman whom I admire so much and can only hope to be like “when I grow up.” I hope that you all were also able to celebrate the mamas in your life today!

While May means Mother’s Day for many (and my birthday — hint, hint), it is also Celiac Disease Awareness Month. According to the University of Chicago, Celiac Disease affects 1 in 133 people. These people MUST avoid gluten as consumption of gluten-containing foods (those that have wheat, barley and/or rye in them) causes an inflammatory reaction in which the intestines essentially attacks itself.

Yikes! Not so fun.

Luckily, there are an increasing number of amazing gluten-free products out there so that those with Celiac Disease and those who are sensitive to gluten can continue to enjoy their favorite foods.

Crackers are one of those foods for me. They must be crunchy when you first bite into them but then turn melt-in-your-mouth buttery and soft as you eat them. They should be a generous size so that you can pile on toppings for a quick snack. And if they have added nutritional benefits — like flax seeds — I’m all over it.

So when the folks at Dare Foods asked us to create delicious, gluten-free recipes using their line of gluten-free Breton crackers, I was thrilled to play around. These crackers exceeded my expectations for what a cracker should be, AND they have the added benefit of being gluten-free!

Breton Gluten Free US

breton_butternut_squash

Dare Foods (www.darefoods.com) sent me both varieties of their gluten-free crackers to play with:

  • Breton Gluten Free Original with Flax crackers
  • Breton Gluten Free Herb and Garlic crackers

While I loved both, I was drawn toward the Original crackers not only for their taste but also because they have the following attributes (as do the Herb & Garlic variety):

  • Certified gluten free by the Canadian Celiac Association’s Gluten Free Certification Program
  • Kosher dairy OU-D
  • Low in saturated fat
  • Made with arrowroot and green lentil flours
  • No artificial colors or flavors
  • No cholesterol
  • Peanut free
  • Trans fat free

While I enjoy snacking on crackers — especially when I can dip those crackers in hummus, guacamole or some other delicious dip — I wanted to make something a little more special. A butternut squash bake with rosemary, cheese, and Breton Gluten Free Original with Flax crackers sounded fantastic to me (and was!).

This is a dish that everyone can appreciate, whether gluten-free or not. Enjoy!

**SIDE NOTE: I DISCOVERED A MICROWAVE/OVEN COMBO FOR MAKING THE BUTTERNUT SQUASH THAT HELPED CUT THE COOKING TIME IN HALF. SEE BELOW FOR INSTRUCTIONS**

Recipe: Gluten-Free Rosemary Butternut Squash Bake

The earthiness of rosemary pairs beautifully with the sweet-nutty flavor of butternut squash. Topped with a crushed Breton Gluten Free Original with Flax crackers/four-cheese blend, the bake is divine! The whole family can enjoy this, whether they’re gluten-free or not.

gluten_free_butternut_squash_bake

Ingredients:

  • 1 small butternut squash
  • 2 sprigs fresh rosemary, or 1 Tbsp dried rosemary
  • 1 Tbsp olive oil or melted grass-fed butter
  • Salt and pepper to taste
  • 12 Breton Gluten Free Original with Flax crackers
  • 1/4 cup four cheese blend (I used Trader Joe’s Quattro Fromaggio)

Directions:

  1. Preheat oven to 375 degrees
  2. Poke holes in whole butternut squash using sharp knife (be careful here!) Microwave whole, pierced butternut squash for 4-5 minutes, or until squash has softened. Let squash cool for 5-10 minutes so that it is cool enough to cut.
  3. Cut squash down the middle (so that stem is one piece and the bottom/base is the other piece). Using a paring knife, cut away the skin of the squash. Next, cut the peeled squash into wedges. Place wedges in a casserole dish.
  4. Top the squash with the two rosemary springs (minus the stems). Drizzle with olive oil or butter and sprinkle with salt and pepper to taste. Bake at 375 degrees for 15-20 minutes. butternut_squash_bake_ingredients
  5. In a sandwich-size zip-top bag, add Breton Gluten Free Original with Flax crackers. Seal the bag and crush the crackers until they become crumbs. Add cheese to the bag, seal, and shake the whole thing around to mix.
  6. Remove squash from oven and sprinkle with cracker and cheese mixture. Bake for an additional 5-10 minutes, or until the cheese is melted and the whole thing browns a bit on top. butternut_squash

This dish would be great at a family get-together, or anytime to want to add deliciousness to your dinner. Make extra — it holds up really well in the fridge or freezer.

gluten_free_butternut_squash

Check out the many other delicious, gluten-free recipes featuring Breton Gluten Free Crackers by following the link below!

 

 

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6 thoughts on “Gluten-Free Rosemary Butternut Squash Bake {Sponsored Recipe ReDux Post}

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