I’ve previously talked about ways to thicken gravies and sauces using safe non-wheat, non-cornstarch thickeners. Here are further details for one of my favorite ways—so tasty that it can double as soup, acorn squash soup.

All too often, people view the changes we make in the Wheat Belly lifestyle as being tasteless, less indulgent, less varied—but that is farthest from the truth. In the case with gravies and sauces, you are going to find that our grain-free alternatives can be tastier than their wheat flour or cornstarch counterparts. Gravies and sauces you create using non-grain ingredients are wonderfully rich and delicious. And there are dozens, perhaps hundreds, of different ways to create genuinely healthy grain-free gravies and sauces.

Below is one way using a baked acorn squash as thickener. Yes, it does add a few extra ingredients and baking time, but the reward is a rich, tastier gravy. And, if you make more than you need as gravy, it’s so healthy and delicious that you can serve leftovers as soup. I did, and it was delicious. (Try that with conventional gravy: If you don’t end up in a diabetic coma, you will at least have to contend with considerable weight gain, insulin resistance, high blood sugars, and hormonal distortions, as well as appetite provocation and mind fog. Conventional gravy mixes should come equipped with a vial of insulin and syringes.)

Of course, the amount of gravy you make will depend on how much stock you recover from your turkey or other cooked meat. If you lack stock, you can either make stock separately or purchase store-bought stock. Adjust the recipe according to the amount of stock you have. As specified, the recipe is based on having 2 cups of stock. This will leave you with an unused half of acorn squash and pepper that you can save as leftovers. Or purposely double proportions and save leftover gravy to serve as a delicious soup. If served as soup, the recipe as written yields 28 net grams of carbs per 2 cups; therefore limit serving size to one cup when served as soup.

By the way, if you are roasting any meat, it is a terrific opportunity to roast some veggies such as eggplant, peppers, onions, zucchini, etc. that can also be used to puree and thicken sauces and gravies.

Preheat oven to 350 degrees F.

1 acorn squash, halved and seeds removed
1 medium yellow onion, coarsely chopped
1/2 red or yellow pepper, sliced
2-3 garlic cloves
1/4 teaspoon sea salt or to taste
1 teaspoon onion powder
2 cups stock

In shallow baking pan, place acorn squash, onion, pepper, garlic and bake for 60 minutes.

Combine baked acorn squash mixture, sea salt, onion powder, and stock in blender and puree. Alternatively, combine ingredients in large bowl and blend with stick/immersion blender. Adjust salt and pepper to taste.