Glutino: Chocolate Goodness That’s Gluten Free+A Gluten Free Pumpkin Recipe For Fall

Chocolate Wafers

Chocolate Wafers

I know you have all seen the stuffed brownie recipes on Pinterest or that other bloggers have written about. Since Glutino sent me a box of their Gluten Free Double Chocolate Brownie Mix and a box of their Gluten Free Milk Chocolate Wafer Cookies at the same time, I THOUGHT I was going to make some of them. You know, because I had the ingredients sitting right there. But before I could make them, I discovered that the Chocolate Wafer Cookies were all gone. Empty box.

So then, I decided that I would make some of that delicious Death By Chocolate chocolate trifle dessert with the brownies. I baked them up, and Fabgrandpa and I ate a couple of them, but there were enough left in the pan to make the trifle. And I had the rest of the ingredients for it in the house. But then, before I could make the trifle, all the brownies disappeared! Just POUF! Gone.

If I ever get both of these two great chocolate goodies from Glutino in the same place at the same time, you can be assured that I will be making this recipe with them. While Trisha might not have liked them that much, I think it is brilliant! Chocolatey Crunchety Gluten Free Goodness all in one place. Thank you, Glutino, for sending the products. They were quite delicious, but honestly! I have NO IDEA how they JUST DISAPPEARED!

So, instead of a yummy delicious chocolate recipe, I will be giving you a very nutritious, good for you, gluten free pumpkin recipe to try on a crispy fall day:

Brown Rice Penne with Roasted Pumpkin, Caramelized Onions, Spinach and Goat Cheese

By Beth Hillson, author, Gluten-Free Makeovers

Serves 6

This recipe is inspired by the array of squash and pumpkin that fills the produce aisle in my local market this time of year, a display that’s reminiscent of a watercolor painting with splashes of vibrant orange, creamy yellow and deep green.  Besides versatility (think roasted, pureed, made into soups or pies), squash is also full of nutrients and fiber, low in calories and very filling.  The biggest challenge is deciding which gourd to use.  This time, I tried sugar pumpkins.  If you are not familiar with these (also known as pie pumpkins), be sure to make the acquaintance.  Unlike the big jack-o-lantern variety, the sweet, tender flesh is great for eating. Roasting brings the flavors up a notch or two, perfect for this flavorful dish.   Adding pasta, spinach and goat cheese makes this as hearty main meal, too.

Roasted Pumpkin

1 small sugar pumpkin (about 1 ½ pounds), peeled, seeded, and cut into ½ -inch cubes (about 4 cups)

2 tablespoons olive oil

3 cloves garlic, crushed

1 teaspoon sugar

½ teaspoon chipotle chili powder, optional

Coarse salt and ground pepper

Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil.  In a large bowl, toss the pumpkin with the remaining ingredients.  Spread over the baking sheet and bake 25 to 30 minutes or until pumpkin is soft and slightly browned.  Set aside.  

To Make the Pasta

8 ounces Glutino Brown Rice Penne Pasta

2 tablespoons olive oil

5 ounces baby spinach

1 large onion, cut into thin wedges and cut in half through the length

¼ teaspoon salt

½ teaspoon dried thyme

1 ½ cups gluten-free chicken or vegetable broth

Roasted Pumpkin (above)

3 ounces fresh goat cheese, crumbled

Coarse salt and ground pepper

(1) In a large pot of boiling salted water, cook pasta until al dente (about 7 minutes).   Drain pasta, rinse under cold water to prevent it from sticking.  Set aside.

(2) In a large saucepan, heat 1 tablespoon of oil and sauté the spinach just until wilted.  Remove to serving tray and wipe out the saucepan with a paper towel.

(3) Add remaining 1 tablespoon oil and add the onion and salt.  Sauté until onion takes on color (about 10 minutes).  Add thyme and broth and simmer 3 minutes.  Add the spinach and the roasted pumpkin and simmer for 1 minute.  Add the penne and bring just to a simmer.  Remove from heat and crumble in the goat cheese and adjust seasonings.  Serve warm.

Note: Sugar pumpkins are members of the gourd family.  Choose smooth, deep-orange pumpkins that are heavy for their size, without cracks or soft spots. For peeling, cut off the top and bottom ends, then use a vegetable peeler or paring knife to remove the skin. For tougher skin, make a few more passes with the peeler.

To see how I cook these wonderful little sugar pumpkins first, without peeling, see this.

About Karen

Karen Eidson is telling the world way too much about her, whether they want to know it or not. She writes about her life of living full time in an RV, eating a gluten free diet, things she does for fun, and things that are important to her. She makes you look at photos of her grandchildren, talk about her husband's survival of oral cancer, and shows you things she has made. You know you want to look.


  1. Wow this recipe sounds good. My brother is on a gluten free diet so I have been collecting some recipes to make while he is here for the holiday’s. Thanks!

  2. Julie Wood says:

    I really love this gluten free recipe! I need to make this for a Winter Dinner. Thanks for sharing this really easy recipe.

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