Butternut Squash and spinach pasta (Gluten Free)

Name: Butternut Squash and spinach pasta (Gluten Free)
Cuisine: American
Ingredients: 3 TBSP avocado oil (substitute any healthy oil); 1 shallot chopped; 3 slices turkey bacon chopped; Fresh spinach roughly chopped; 1 (1 lb) butternut squash cubed; 1/3 cup white wine; 1/3 cup chicken broth; Parmesaan cheese (grated and shaved); Adobe seasoning; 1/3 cup chopped walnuts; Brown rice spiral pasta (GF); Toasted panko bread crumb (GF) optional; Salt and pepper

Nicole Garito Mondano @247kitchen

Butternut Squash and spinach pasta (Gluten Free)

Nicole Garito Mondano @247kitchen

Saved

Ingredients

3 TBSPavocado oil (substitute any healthy oil)
1shallot chopped
3 slicesturkey bacon chopped
Fresh spinach roughly chopped
1 (1 lb)butternut squash cubed
1/3 cupwhite wine
1/3 cupchicken broth
Parmesaan cheese (grated and shaved)
Adobe seasoning
1/3 cupchopped walnuts
Brown rice spiral pasta (GF)
Toasted panko bread crumb (GF) optional
Salt and pepper

Saved

Steps

1

Preheat oven to 400
2

Grease a baking sheet with avocado oil
3

Season butternut squash with Adobe and toss on the baking sheet. Bake for 20-25 min or until browned, turning once or twice.
4

Boil water and cook pasta according to package directions. Rice pasta usually takes at least 15 min
5

Sauté shallots, garlic and bacon in a large pan until browned
6

Add spinach to pan and stir
7

Season lightly with salt and pepper
8

Add a splash of wine and chicken broth to pan
9

Allow mixture to slow boil and then add the squash and toasted walnuts
10

Add the drained pasta to pan with a splash of the pasta water
11

Mix well and pour into large bowl
12

Using the same pan toast the panko bread crumb with a sprinkle of the grated cheese
13

Sprinkle the bread crumb as well as some shave Parmesan over the pasta before serving..