butternut squash, with butter and nuts

30 Oct

gluten-free butternut squash with penne

A long time ago I had ravioli stuffed with butternut squash and pecans, and for some reason this week I couldn’t stop thinking about that combination. Maybe it’s the extended fall in Calgary, with the leaves on the ground, the cold mornings… makes me want to carve pumpkins, bake cookies and put butter on everything.

Stuffed pasta is obviously an extremely rare luxury for the gluten-free, but this adapted recipe from Martha has the same effect:

one package Tinkyada penne noodles
one butternut squash, peeled and cubed
4 tbsp butter
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese

Peel, seed and chop the butternut squash into bite-size pieces. Be careful, it’s not a fun job. This site has some great instructions if you have never dealt with a butternut squash before.

Steam the butternut squash in a covered pot with about an inch of water for 8 minutes or until fork-tender.

In a large skillet over medium heat, cook the butter, stirring, until beginning to brown (about 5 minutes). Add pecans and continue stirring another 3 minutes. Add squash and toss to coat. Season with salt and pepper.

Cook pasta according to instructions, drain, rinse and return to pot. Toss with olive oil.

Serve butternut squash mixture on a bed of pasta. Top with parmesan cheese, salt and pepper.

Shopping tip! Tinkyada is the best gluten-free pasta I’ve found – it holds its shape, doesn’t get mushy, and even freezes well as leftovers!

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One Response to “butternut squash, with butter and nuts”

  1. Laura McDonald February 9, 2012 at 4:54 pm #

    Wonderful recipe! Thanks WW.

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