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Sunday, May 12, 2013

Gluten Free Butternut Squash Pasta

A great gluten free dinner idea that I found and slightly altered from simply gluten free.  This looked so good, and is a mixture of healthy and comfort food.  

  • 4 cups chopped butternut squash 
  • salt and  pepper
  • 8 ounce gluten free penne pasta
  • ½ teaspoon freshly grated nutmeg
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries, chopped
  • 1 teaspoon minced rosemary
  • 1 glove garlic, grated
  • ¼ cup Parmesan cheese

  1. Place the butternut squash in a saucepan, cover with water, add ½ teaspoon of salt and bring to a boil. Boil until the squash is very tender; about 15 minutes.
  2. While the squash is cooking, prepare the pasta – bring a large pot of salted water to a boil. Add the pasta and cook according to the directions. Remove about 2 cups of the pasta water, drain the rest and return the pasta to the hot pot.
  3. When the squash is very tender, drain off the water and return the squash to the hot pot. Mash the squash with a potato masher until fairly smooth. Add the nutmeg, rosemary, and garlic and cook over low heat for about 5 minutes to meld the flavors. Stir in the Parmesan. Add the squash mixture to the pasta with about ¾ cup of the reserved pasta water. Stir to combine and add more water, a little at a time, if needed until the sauce is creamy.
  4. Salt and pepper to taste
  5. Serve the pasta topped with some chopped walnuts and dried cranberries.
Serves 4

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