Tuesday, 20 September 2011 00:30

Baked Gluten-Free Pasta with Butternut Squash and Kale

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I found this recipe while searching for a pasta and butternut squash dish. With a few modifications I made it vegan, gluten-free, soy-free, sugar-free, low in oil, and no added salt. It's a very hardy dish with flavors reminiscent of a dish you'd have for Thanksgiving, due to the thyme and nutmeg. You can play around with the seasonings to give it a taste suitable to your palette, but I think it's fantastic the way it is.

Servings: 3-4
Time: 10 minutes to prep, plus 40-60 minutes to cook
 
Ingredients (organic whenever possible):
  • butternut squash - 2 cups peeled and chopped into medium dice
  • coconut oil (optional)
  • thyme
  • garlic and onion powder
  • dulse (optional)
  • onion or shallot - 1/2 medium size, chopped
  • kale - 1 bunch
  • water - 1/4 cup
  • Coconut Aminos (or soy sauce/tamari) - 2 tbsp
  • non-dairy milk - 1/2 cup
  • nutritional yeast
  • nutmeg
  • cayenne pepper (optional)
  • paprika
  • gluten-free pasta - 3 cups
Directions:
  1. Preheat the over to 400 degrees F
  2. Once butternut squash has been peeled and chopped, place it on a baking sheet. Drizzle with coconut oil (or water), sprinkle on the thyme and garlic and onion powder (and some dulse if using). Bake in oven for 20-25 minutes (until squash is soft)
  3. Water sauté the onion for about 5 minutes. 
  4. Add in kale and cook until wilted
  5. Add in water and Coconut Aminos - stir, bring to a simmer, cover and cook for about 10 minutes
  6. Add in non-dairy milk, a heaping tablespoon of nutritional yeast, a dash of nutmeg, and optional pinch of cayenne pepper. Stir well, then pour into a casserole dish
  7. Cook pasta (gluten-free usually takes 8 minutes). Strain and rinse well
  8. Mix cooked butternut squash into kale and onions. Top with another tablespoon of nutritional yeast and paprika
  9. Bake for 15-20 minutes at 400 degrees F.
  10. Mix well, serve, and enjoy!
 
Would also be great with a topping of gluten-free bread crumbs!

I would love to hear what you think about this recipe, so leave a comment or upload a video response!
Read 5242 times Last modified on Sunday, 13 May 2012 01:10