Jun 11, 2013

Gluten Free Butternut Squash Pasta

It's time to share what has become a staple in our dinner routine lately!  Since going largely gluten-free, we have struggled with replacing our old meals. I found this recipe on the always amazing Skinnytaste and adapted based on our tastes to this listed below.  Finding a good gluten-free pasta is KEY.  I used brown rice pasta because it had less ingredients than the straight up gluten-free kind.

{ Ingredients }
* One package pre-cubed butternut squash (I used a bag of frozen from Whole Foods)
* Gluten free pasta of choice
* Olive oil
* 3 cloves garlic minced
* 1/3 cup shredded parmesan
* 1/4 teaspoon sage
* Salt and pepper to taste
* Pancetta

{ Directions }
* Boil squash in salted water until soft (about 10 minutes)
* Cook pasta according to instructions
* Saute garlic in about 1 tablespoon of olive oil until lightly browned and soft, about five minutes then add in pancetta to warm and brown for a few minutes (not too long!)
* Drain squash and pasta, reserving 1/2 cup pasta water
* Puree squash in a blender until smooth
* Add squash to garlic and pancetta pan and stir about two minutes.  Add sage, salt and pepper and parmesan, stir and remove from heat.
* Add sauce to pasta and toss


1 comment:

Hey Lauren Rene
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