Hosting (and cooking) Thanksgiving dinner brings joy to some home cooks and dread to others. The nostalgia factor of serving dishes your family loves is a fun way to honor holiday traditions while being grateful for the ability to come together for a delicious feast. But depending on the dietary needs of your family and guests, you might be required to adjust your favorite recipes.

Whether it’s for gut health, allergies or medical reasons, people following a gluten free diet avoid gluten, a protein found in wheat and other grains. Many Thanksgiving favorites and sides—like turkey, vegetables and cranberry sauce—are naturally gluten-free. But favorite sides like macaroni and cheese, stuffing and most Thanksgiving casseroles have gluten. 

If you need to have a gluten free menu, here are four gluten free twists on classic Thanksgiving recipes. Be sure to enlist help from your littlest chefs to make prep work more fun!

Maple Roasted Butternut Squash

A great alternative to sweet potatoes, butternut squash has a sweet yet nutty flavor that complements many Thanksgiving dishes. It is also full of nutrients, vitamins and minerals, such as A and C, which can prevent cell damage and lower your risk of certain cancers. 

This recipe is made with coconut oil and maple syrup, a comforting combo that would also be great at Christmas alongside a holiday ham. Perfect for gluten free diets and for guests hoping to reduce their gluten intake.

Ingredients:

• 1 large butternut squash
• 3 tablespoons pure maple syrup
• 2 tablespoons melted coconut oil
• ½ teaspoon cinnamon 
• ¼ teaspoon flaky sea salt 
• ⅓ cup chopped pecans 

Directions:

1. Preheat the oven to 400°F. 
2. Prep the butternut squash by cutting it in half right above the wider part (the bulb). (Note: You can puncture it with a fork and microwave it in a towel for a few minutes prior to this step, to make it easier to cut).
3. Cut the ends off, and carefully remove the skin using a sharp knife; a vegetable peeler might not be sturdy enough.
4. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides.
5. Cut the whole squash into half inch cubes.
6. In a small bowl, whisk together the coconut oil, maple syrup, salt and cinnamon. Lay the squash out in an even layer on a baking sheet. Pour the oil mixture over the squash, tossing it together with your hands to make sure all pieces get coated.
7. Roast the squash for 15-20 minutes.
8. Add the pecans for another 5 minutes of roasting time (so the squash is in the oven 25 minutes total). Note: They’ll burn if you add them with the squash at the beginning!
9. Once the squash is roasted, remove from the oven and transfer to a serving platter to enjoy.

(Source: The Wheatless Kitchen)

Gluten Free Quinoa Stuffing

A giant bowl of stuffing is a Thanksgiving staple, but usually off-limits for gluten sensitive guests thanks to the cubed bread. This stuffing is full of traditional flavors but is made with quinoa, kale and walnuts, celery, sage and dried cranberries. It’s also egg-free, making it a great choice for guests following vegan diets.

Ingredients:

• 5 1/2 cups vegetable broth, divided
• 2 1/2 cups rinsed quinoa
• 3/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 cups finely chopped kale
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely diced
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon cinnamon
• 1 cup finely chopped celery
• 1 cup chopped toasted walnuts
• 1/2 cup dried cranberries

Directions:

1. Bring 5 cups of broth to a boil in a large saucepan. 
2. After rinsing, add quinoa, salt and pepper and return to a simmer.
   Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, 18 to 22 minutes.
   Remove from heat and let sit undisturbed for 5 minutes. Remove lid, stir in kale, cover and let sit.
3. Meanwhile, preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
4. Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. 
5. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes.
6. Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.
7. Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, 22 to 30 minutes.

(Source: Healthy Seasonal Recipes)

Gluten Free Gravy

An essential part of a juicy, flavorful meal, serving a gravy boat alongside your bird that can be enjoyed by gluten-free guests is a considerate touch. This one is made with a gluten-free roux, fresh thyme and flavorful broth.

Ingredients:

• 2 tablespoons dairy free butter, such as Smart Balance
• ¼ cup all purpose gluten-free flour
• 2 cups gluten free broth or turkey drippings
• Salt and pepper to taste
• ½ teaspoon dried thyme

Directions:

1. Add the butter to a small saucepan over medium heat.
2. Once the butter is melted add the gluten-free flour (or cornstarch slurry) to the pan and stir until combined to make a roux. Whisk for 2-3 minutes, until the butter turns golden brown and the gluten-free flour is fully dissolved and clump-free.
3. Add the gluten-free broth to the roux (butter mixture), stirring constantly with a whisk, and bringing to a boil. If using turkey drippings, cool to room temperature and strain to remove fat/gristle. Taste before adding to the other ingredients. Add water to dilute flavor if too strong.
4. Boil for 1 minute and season with salt, pepper, and thyme (optional).
5. Serve warm and enjoy!

(Source: MamaKnowsGlutenFree)

Parmesan Roasted Green Beans

A great way to add a pop of color to your holiday table, these green beans are roasted with parmesan cheese and garlic, making it a perfect way to please gluten free and paleo palates. Kids (even veggie haters) will also love them!

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• 2 cloves garlic, finely chopped
• 1/4 tsp freshly ground black pepper, with more for sprinkling
• 1/2 cup shredded parmesan
• 1/4 cup shredded mozzarella (if desired)

Directions:

1. Preheat the oven to 425° F.
2. On a large sheet pan, toss green beans with oil and salt.
3. Bake, tossing after 7 minutes, until beans are crisp-tender, 10 to 15 minutes.
4. Toss green beans again; sprinkle with garlic and 1/4 teaspoon pepper.
5. Top with Parmesan (and mozzarella, if you want even more cheese).
6. Heat broiler. Broil beans, watching closely, until cheese is melted and golden brown, 2 to 3 minutes.
7. Season with more pepper and serve.

(Source: Delish)

Find more gluten-free Thanksgiving recipes, and if you are looking for some fun things to occupy your kids while prepping for the big feast, here are some fun Thanksgiving craft ideas.