Gluten / Casein Free Recipe

Gluten-Free Butternut Squash and Pasta
Serves 6

1 large butternut squash (about 2 pounds)
1 medium onion, diced (about 1 cup)
4-6 tablespoons olive oil, divided
½ pound gluten-free penne pasta
2 tablespoons ghee (clarified butter), optional
3 tablespoons fresh sage leaves, cut in ribbons
2 cloves garlic, minced
¼ teaspoon nutmeg
½ teaspoon each salt and pepper
½ cup raw unsweetened coconut flakes or
   unsalted walnuts

1. Preheat oven to 400 degrees.

2. To prepare butternut squash, peel it and cut it in half. Remove seeds and slice squash into 1-inch to 2-inch cubes.

3. Mix squash cubes and diced onions with 2 tablespoons olive oil and roast in preheated oven in a large heavy roasting pan for 30 to 45 minutes until soft but not falling apart.

4. In separate pot, cook gluten-free pasta in boiling salted water according to manufacturer’s directions. (Test the pasta a few minutes before the recommended cooking time to avoid over-cooking.) Rinse pasta and drain well. Stir in a little olive oil to keep pasta from sticking.

5. In a large skillet, heat additional 4 tablespoons olive oil (or 2 tablespoons olive oil and 2 tablespoons ghee, if using). Add sage and garlic and sauté until fragrant but not browned. Add butternut squash and onion mixture, nutmeg, salt and pepper and cooked pasta. Toss to blend.

6. Toast coconut flakes (or walnuts, if using) in a dry skillet over medium-high heat, stirring occasionally until fragrant and lightly browned. Watch closely as coconut (or walnuts) will burn quickly if unattended. Remove from heat and set aside to cool. If using walnuts, chop them into coarse pieces.  

7. Sprinkle squash and pasta with toasted coconut (or walnuts, if using) and serve hot.

Each serving contains 359 calories, 20g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 43g carbohydrate, 247mg sodium, 5g fiber, 5g protein.

This recipe by Sueson Vess was published in the October/November 2008 issue of Living Without magazine.