Monica and Daria say:

We love autumn!

The amazing and changing colors of the leaves, wearing sweaters, eating soup…oh we can go on, and on, and on!

Anyway, another delicious thing about fall is eating winter squash!

You know…acorn, butternut, delicata, pumpkin, and more. You can roast, puree, and sauté each of these in so many different recipes.

Squashes are considered a superfood by nutritionists and with good reason. They are loaded with antioxidants, have anti-inflammatory properties, are rich in vitamins (particularly folate), are loaded with beta-carotene (a super skin food), and are full of fiber.

Eating them is a no-brainer….you just need some great recipes!

Since the butternut squash is one of OUR favorites, we decided to combine it with some pasta to make yet another dish for “Meatless Monday!”

We shy away from veggies that are already cut in the supermarket and like to tackle the cutting ourselves for a fresher taste.

Butternut squash is not the easiest squash to cut due to its hard outside. So we found a neat link to help you cut it.

Now that you are ready to make a “Meatless Monday” dinner, let’s go!

This recipe is versatile as you can switch out the butternut squash for pumpkin, and you can switch out Feta cheese with maybe Goat cheese or another soft favorite cheese!

Happy cooking!

Enjoy!

GF Pasta with Butternut Squash and Feta Cheese

Ingredients:

4 pounds butternut squash (or fresh pumpkin)

4 ounces sweet onion, peeled and chopped

3 T extra-virgin olive oil

¼ cup fresh sage leaves, torn

Salt and pepper

12 ounces gluten free pasta of your choice

2 T butter

5 ounces Feta cheese, crumbled

Directions:

Preheat oven to 425 degrees.

Peel, clean, and cut squash into 1 or 2 inch cubes.

Toss squash, onion, olive oil, sage, salt and pepper together in a bowl and then arrange on a Pam®-coated sheet pan in a single layer. Roast for about 30 minutes.

Meanwhile, cook your gluten free pasta al dente, according to package instructions. Strain the pasta and reserve ¼ cup of pasta water.

Return pasta, cooking water, roasted squash, onion, butter, and Feta cheese to pot. GENTLY fold to combine.

Serves 6.

YUM!

© 2015, Monica & Daria of glutenfreedoubletalk