Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, February 7, 2011

Pasta with Butternut Sauce

Cold weather makes me want to cook squash. Lots of squash. I've been buying butternut squash on a regular basis and we've been enjoying butternut fries (the only way the girls will eat butternut!), but I was hankering for something different. And then, what to my wondering eyes should appear but Ina's recipe for Pasta with Squash, Leak and Bacon! There was a butternut on my counter and a snow day to play, so I whipped up my own version of butternut sauce, tossed it with pasta, stuck it in the oven with some Daiya cheese and called it dinner. And it was delicious. Mind you, the girls won't go near this, but that's fine...someday they will. And until they do, DH and I have this all to ourselves. DH is not as fond of squash as I am but he really dug this dish...it did not see the light of the next day.

There is a little prep work involved in this dish, mostly roasting the squash. It's not hard and takes only a little bit of time. From start to finish dinner can be ready in just over an hour. Someday when I make lasagna, I'll use this butternut sauce instead of tomato sauce to layer between noodles. Yum. Thanks to Ina for posting her original recipe and letting me post my version of it!

Pasta with Butternut Sauce

1 pound butternut squash, more or less (one small to medium squash)
salt, pepper and olive oil
1/2 cup diced chopped onion
4 - 6 large cloves minced garlic, depending on your taste
1 tbsp. dried parsley, or 1/4 cup chopped fresh parsley
1/2 cup coconut milk, more or less (I used Thai Kitchen Lite Coconut Milk)
1/2 package gluten free penne or pasta spirals (I like Tinkyada)
1 cup Daiya cheese, more or less according to your taste (I like less - a little Daiya goes a long way)
pine nut meal, if desired, or gluten free bread crumbs if you have them

Roast the Butternut
Preheat oven to 375 degrees. Remove the hard stem from the squash. Slice in half lengthwise and scoop out and discard the seeds and stringy pulp. Smear the cut halves of the squash with olive oil and season with salt and pepper. Place squash cut side down on a baking sheet. Roast about 30 minutes or until a toothpick inserted into the thickest part of the squash goes through cleanly - it should not meet much resistance, but the squash should not be too soft, either. Remove the squash from the oven and let cool long enough to handle, about 15 minutes.

Meanwhile
While the squash is roasting, saute the onion and garlic in 2 - 3 tbsp. olive oil over low heat until soft. Remove from heat and set aside.

Cook the pasta according to the package directions, drain, return to the pot and toss with a little olive oil to keep from sticking.

Make the Sauce
When the squash is cool enough to handle, peel off and discard the skin. Place the squash, onion and garlic into a food processor. With the food processor running, add enough coconut milk to make a smooth and thick puree. Add the parsley and pulse to combine. Season to taste with salt and pepper.


Bake the Casserole
Smear a small baking dish (8x8 works well) with olive oil. Toss the pasta with the butternut sauce and 1/2 cup Daiya cheese. Place the pasta in the casserole. Sprinkle another 1/2 cup Daiya cheese on top of the pasta. Sprinkle pine nut meal or gluten free breadcrumbs over top of the cheese, if desired. Bake about 15 minutes, or until the dish is heated through and the cheese is melted. Serve hot.

*Roasted broccoli would be a good addition, toss with the pasta and sauce and bake as directed.

7 comments:

Ina said...

Yumm! So happy you guys like this dish. Maybe you could tell your girls this is Mac and cheese using GF Macaroni pasta..sometimes that works without letting them know what is really in it! Ina

Erin said...

We tried that one already...and failed! :)

Julie Tupper said...

This looks amazing! Nicely done!

Erin said...

Thanks. :) You should try it...but wait, I cannot remember how you feel about squash. Maybe with enough cheese it will be fine. :)

Daiya Foods said...

Hey Erin,

We can't wait to try this recipe, and shared your blog with our fans on facebook today: http://www.facebook.com/daiyavegancheese?sk=wall_admin#!/daiyavegancheese?sk=wall

Thanks for blogging about our products, we hope you continue to cook with Daiya deliciously dairy-free alternatives in the future!

Healthy Regards,
Shnane Liem
Daiya Foods

Jessica said...

My son is eating this before I even make the casserole! The butternut squash mix is delicious with the noodles! I have mine baking in the oven with Daiya right now. YUM! I had a medium sized squash and had a lot fo sauce leftover, which is perfect! Thanks--will be using this recipe again. My 2 year old and I love it!

Erin said...

Thanks for your comment, Jessica! I'm really glad you like the recipe!