Gluten Free Penne with Roasted Cauliflower and Butternut Squash Recipe
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.
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!
- 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
- 1 (8 ounce) box Pastato Potato Penne
- ¼ cup dairy free butter substitute
- ½ cup loosely packed fresh sage leaves
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.
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