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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Roasted Winter Squash

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In the fall, when winter squash are in season and CHEAP, we buy lots of them. We roast 'em, bag 'em, and freeze 'em. That way, we have winter squash puree all year. Winter squash is an incredibly versatile ingredient and adds a nice sweetness to soups.

Our favorites include buttercup, ambercup, carnival, delicata, sweet meat, pink banana, and hokkaido. If you do not have a meat cleaver or ax, stick to the smaller squash like delicata and ambercup. Otherwise, go for the big ones! They're more fun.

[b]Roast Winter Squash[/b]
winter squash
Ghee, coconut oil, duck fat, tallow, or other solid-at-room-temp fat

[*]Preheat oven to 350 degrees. Get out some glass or stoneware baking dishes (I like to use my Pyrex pie plates), and throw about a tablespoon of fat into each and stick in the oven until your ready for them.
[*]Break out that meat cleaver and hack the larger squashes into chunks that will fit in your baking dishes. With the small and medium size squash, use your chef's knife to cut them in half (unless you have a cleaver, in which case, hack them in two!). The larger ones, in fourths or fifths. Scoop out the seeds and stringy stuff and feed that to the chickens.
[*]Pull the baking dishes out of the oven and place a chunk of squash in each skin side up (cut side down). Make sure there's a layer of fat between the squash and the dish.
[*]Put back in the oven. Bake until the squash are completely squishy, 30 minutes for smaller squash and around an hour for the larger. Alternatively, you can stick the squash in your slow cooker on high for 3-4 hours.
[*]Let cool and pack into gallon freezer bags or freezer safe jars to freeze.
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