Gluten Free Penne with Roasted Cauliflower and Butternut Squash Recipe

by Carol Kicinski on October 9, 2011

Gluten Free Recipes Penne with Roasted Cauliflower adn Butternut Squash Fall is in the air. Yes, even here in Florida the temps have dropped into the high 70s (or low 80s). Not exactly sweater and boots weather but fall none the less.

It is time to say good bye to the lovely tomatoes and basil of summer and say hello to the hard squashes and cruciferous vegetables such as cauliflower and broccoli of fall.

Want me to let you in on a secret I have learned that will make people think you are a gluten-free rock star in the kitchen? Take some seasonal vegetables, roasted them with a little olive oil, salt and pepper and toss with some good gluten-free pasta and an herb or two and voila! It is the simplicity that wows people and the fact that it is hardly any work at all is just a bonus (that we can just keep to ourselves).

I recently discovered a new gluten free pasta; Pastato Potato Penne from Maple Grove Gluten Free. It is made with potato and rice flours but enriched with quinoa flour, ground flax and psyllium husks for added fiber and best of all it tastes great and cooks up in about 7 minutes! Yes, that means that you can have this meal on the table in less than half an hour even if you feel the need to add a salad on the side.

This recipe is vegan but if you want to add some meat, just toss some thinly sliced Italian ham in at the end with the veggies. If dairy is not a dietary issue, a good grating of Parmesan Cheese just before serving is spectacular.

So while it may be hard to tell by the weather here in Florida that autumn has arrived, when butternut squash is roasting in the oven and sage leaves are sizzling in (dairy free) butter you can be sure that fall has fallen!

Gluten Free Recipes Penne with Roasted Cauliflower and Butternut Squash

Gluten Free Penne with Roasted Cauliflower and Butternut Squash Recipe

Ingredients

1 box Pastato Potato Penne (8 ounces)
2 cups butternut squash cut into ¾ inch cubes
2 cups cauliflower, cut into 1 inch pieces
½ teaspoon kosher or fine sea salt, plus more for serving
½ teaspoon fresh ground black pepper, plus more for serving
¼ teaspoon freshly grated nutmeg
3 tablespoons olive oil – use divided
¼ cup dairy free butter substitute
½ cup loosely packed fresh sage leaves

Directions

Preheat oven to 450 degrees.

Toss the butternut squash, cauliflower, salt, pepper and nutmeg with 1 tablespoon of olive oil and place on a baking sheet in a single layer. Roast the vegetables, stirring occasionally for even browning, for 20 minutes or until the vegetables are browned and the squash is tender.

Cook the pasta in heavily salted water for 7 minutes or until done. Reserve ¼ cup of the pasta water, drain the pasta and then return to the hot pot.

Melt the dairy free butter substitute in a small, heavy saucepan over medium heat until it starts to brown, about 3 minutes. Add the sage leaves, remove from heat and toss to coat.

Add the roasted vegetables, reserved pasta water, sage leaves and browned butter substitute to the pan with the pasta and toss to coat. Drizzle with the remaining 2 tablespoons of olive oil and additional salt and pepper if desired. Serve immediately.

Servings

A gluten free recipe that serves 4.

Ready for dessert?

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Categories:    Main Dishes

{ 24 comments… read them below or add one }

Kalinda October 9, 2011 at 6:45 pm

Looks lovely Carol. So simple yet still elegant. This is my kind of dinner.

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Carol Kicinski October 12, 2011 at 9:15 am

Thanks Kalinda, mine too!

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Nancy@http://glutenfreetravels.blogspot.com October 10, 2011 at 8:34 am

Anxious to try this one. Super easy and all those great flavors. Thanks. Nancy

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Carol Kicinski October 12, 2011 at 9:16 am

Thank you Nancy. I love dinner that is ready quickly and easily!

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Shirley @ gfe October 10, 2011 at 9:12 am

Beautiful dish, Carol! I guess you can do sweaters and boots when you are on travel to colder parts at least. ;-)

xo,
Shirley

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Carol Kicinski October 12, 2011 at 9:16 am

Maybe I will don those boots this winter and come visit you :)

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Desi@ThePalatePeacemaker October 10, 2011 at 10:18 am

Carol, this pasta really does look simply BEAUTIFUL. I think it has something to do with the complementing light color palette of the penne, cauliflower, and squash… And then add the dash of dark sage and sprinkle of pepper and they make it pop! When I make this, I’m afraid I’ll get more caught up in a pre-eating photo shoot! And then it will get cold and defeat the purpose of having a toasty, Autumn dish… Ah well… :)

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Carol Kicinski October 12, 2011 at 9:18 am

I know what you mean Desi, I often get a bit caught up in the photo shoot part. But then again I ofetn eat the food before I can shoot it! LOL

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Lynne H October 10, 2011 at 2:59 pm

Thanks Carol, this is right up my alley!! I love pasta and veggies – many a night I eat an all veggie dinner. I can’t wait to make this. I need to find this brand of pasta – it sounds great. I love the flours in the pasta – the only new thing to me is psyllium husks. I also put some olive oil in the water when I cook pasta and it comes out great. Living in Florida I know what you mean – it is Fall here, we are in Fall clothes and it is high 70′s and low 80′s but we love it. :-)

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Carol Kicinski October 12, 2011 at 9:20 am

I like to eat a veggie meal at least once a week – I am leaning into a more meatless diet and I love it. I will take our 70 degree falss over some peoples snowy winters! :)

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Cara October 10, 2011 at 11:05 pm

mmm, I love cauliflower and butternut squash. Great pasta dish, Carol!

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Carol Kicinski October 12, 2011 at 9:20 am

Thanks Cara!

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InTolerantChef October 11, 2011 at 1:54 am

What a lovely combination. The butternut is nice and creamy when you bite into it too, yumm…

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Carol Kicinski October 12, 2011 at 9:21 am

Exactly!

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Angie Halten October 13, 2011 at 11:36 pm

This is the perfect pasta for the fall harvest season!

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Shut Up & Cook October 15, 2011 at 7:54 pm

Here’s another way to use up that prolific kale we’ve all got in our gardens!

Polenta Gratin with Kale and Cremini Mushrooms…and wheat free!

http://wp.me/puWta-fY

Great blog by the way!

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Kalinda October 17, 2011 at 1:27 pm

We had a birthday dinner at my in-laws for my husband’s uncle last night. My MIL saw this recipe in my roundup last week, and asked if I would make it as a vegetarian entree. It got rave reviews all around. :)

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Carol Kicinski October 17, 2011 at 4:52 pm

Yay! It is always a good thing when the MIL is happy :)

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mari-on-t-go January 6, 2012 at 8:16 pm

Can you give caloric and other nutrition information on your recipes?
Thanks

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Carol Kicinski January 7, 2012 at 3:33 pm

I have been thinking about that – I am not a nutritionist so I have been reluctant to do so but am looking at a way to include. Thanks!

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Kate St. pierre January 24, 2012 at 8:06 pm

Omg I just did this for dinner tonight it was perfect. I used a different brand of pasta but it still turned out great. lightly sweet saltly and the sage gave it a wonderful earthy tone. Loved it

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Carol Kicinski January 24, 2012 at 9:52 pm

Thanks for reporting back, glad you liked it!

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Valerie December 4, 2012 at 4:37 pm

Carol, this dish has become my families favorite! I use the La Veneziane pasta since that’s the only brand pasta I buy and I add GF Kielbasa to it (my 3 yr old grandaughters favorite meat) when we’re looking for a non-vegie meal. Thanks for sharing this delicious recipe.

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Carol Kicinski December 6, 2012 at 3:42 pm

Thanks Valarie – I love the addition of Kielbasa! My husband would go nuts for that, thanks for the suggestion!

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