new to the gluten free journey?


No ratings yet

Harvest Casserole

Total Time: 1 hour
Servings 6


  • 15-20 Large Brussel sprouts trimmed and cut in half
  • 1 acorn squash peeled and diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 apple diced
  • 1 cup cauliflower rice
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp dried thyme
  • 2 cups vegetable stock


  • Preheat oven to 475. Put the Brussel sprouts and squash on a large baking dish and drizzle with oil and a pinch of salt. Toss on the pan to coat. Bake for 20 minutes until browned on the edges. Remove from the oven and turn the oven to 375.
  • Add the roasted veggies to a large bowl. Add in the apple, cauliflower, almonds, cranberries, cumin, cinnamon, thyme, and stock. Toss to combine.
  • Pour the mixture into a casserole dish and bake for about 25 minutes untileverything is tender and hot.
  • Serve.

Sing up to our newsletter for 10% off your first order!

Receive the latest strain releases, exclusive offers and 10% OFF welcome discount.