Main Course: Roasted Butternut Squash and Quinoa Salad
Ingredients:
 1 medium butternut squash, peeled and cubed
 1 cup quinoa, rinsed
 2 cups vegetable broth (regular or gluten-free)
 1 cup dried cranberries (ensure they’re free from additives)
 1/2 cup walnuts, chopped (optional)
 3 tablespoons olive oil
 1 teaspoon ground cinnamon
 Salt and pepper to taste
 Fresh parsley for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, until tender and slightly caramelized.
3. While the squash is roasting, prepare the quinoa. In a pot, bring vegetable broth to a boil. Add the quinoa and reduce heat to low. Cover and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
4. In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, and walnuts (if using). Drizzle with the remaining olive oil and mix well.
5. Garnish with fresh parsley before serving.
Dessert: Apple Crisp
Ingredients:
 4 medium apples, peeled, cored, and sliced
 1 cup gluten-free oats
 1/2 cup almond flour or coconut flour
 1/4 cup maple syrup
 1 teaspoon ground cinnamon
 1/4 cup coconut oil, melted
 1/2 cup chopped nuts (optional)
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the sliced apples with 1/2 tablespoon of maple syrup and 1/2 teaspoon of cinnamon. Place the apple mixture in a baking dish.
3. In another bowl, mix the gluten-free oats, almond flour, remaining maple syrup, melted coconut oil, 1/2 teaspoon cinnamon, and chopped nuts (if using). Stir until combined.
4. Spread the oat mixture evenly over the apples in the baking dish.
5. Bake for 25-30 minutes, or until the apples are tender and the topping is golden brown.
6. Serve warm, optionally with a dairy-free ice cream or coconut yogurt.
