Gluten-Free Butternut Squash Spinach Baked Penne (Plus Win a Year Supply of Pasta!)

gluten free butternut squash spinach catelli pasta recipe

Gluten free pasta.
Do you make pasta for your family during the week? More than once a week? Are you happy with your gluten free pasta?
Catelli now offers gluten free spaghetti, penne and fusilli made with a combination of white rice, brown rice, corn and quinoa.
I was contacted recently by Catelli to try a box of their gluten free pasta and they also offered a prize of a year supply of Catelli gluten free pasta to one of my readers.
Yes, you read that right.
A year supply of gluten free pasta is my latest contest prize!

Enter to win at the bottom of this page!

I am so excited to offer this prize to my readers. Are you as excited as I am!?
Catelli then contacted me and offered to do a professional photo shoot at my house!
Again – excited! I was asked to make a gluten free pasta dish using Catelli pasta and then share the recipe with my readers. Instead of one recipe I worked on 2 recipes and will be sharing the other recipe with you in the next few days!
The first recipe is a gluten-free roasted butternut squash spinach baked penne and then I will be sharing a gluten-free 3 mushroom Alfredo spaghetti dish.
All the recipes are easy to make, gluten-free and vegetarian.

gluten free butternut squash recipe
gluten free catelli pasta
gluten free butternut squash spinach catelli pasta recipe
gluten free butternut squash spinach catelli pasta recipe

Butternut Squash Spinach Baked Penne

Ingredients
  

  • 1/2 butternut squash roasted *
  • 1/2 frozen spinach (unthawed)
  • 1/4 cup butter
  • 1/4 cup finely chopped onions
  • 1/4 cup arrowroot starch
  • 3 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded parmesan cheese
  • 1/2 tsp salt
  • 1 box Catelli gluten free penne pasta

Instructions
 

  • * Preheat oven to 400 degrees.
  • Cut butternut squash in half and place squash cut side up on a parchment paper lined cookie sheet.
  • Bake for 45 minutes.
  • Remove from oven and scoop out the seeds.
  • Scoop the roasted squash into a small bowl.
  • Preheat oven to 350 degrees.
  • In a small saucepan melt the butter.
  • Add onions and sauté on low until onions are soft.
  • Add the arrowroot starch and stir to combine.
  • Slowly add the milk and whisk to combine.
  • Increase heat to low-medium and cook until sauce thickens.
  • Once thickened, add shredded cheddar cheese.
  • Remove from heat.
  • In a stockpot cook gluten free pasta according to package directions.
  • Drain.
  • In a large bowl add the thawed spinach, roasted butternut squash, pasta and cheese sauce.
  • Stir.
  • Pour mixture into a baking dish.
  • Sprinkle the shredded parmesan over the top of the pasta dish.
  • Bake pasta in oven for 30 minutes.
  • Remove and enjoy!
Tried this recipe?Let us know how it was!
gluten free butternut squash spinach catelli pasta recipe

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Butternut Squash and Apple Soup

Butternut Squash & Apple Soup
Butternut Squash & Apple Soup
Butternut Squash & Apple Soup
Butternut Squash & Apple Soup


 
During the winter season we tend to spend a lot of time inside. As mild as our winter was here in Calgary, it was still winter til the end of March. In fact we got a dump of snow end of March that sent most of us locals out of our mind.
 

 

I love living in Calgary and appreciate so many things here, but the weather in March, April and May can be frustrating. We know in places like Vancouver it’s green, lush, and the tulips are blooming. While I was in Toronto they had fruits and vegetables outside in front of grocery stores with potted plants sprouting lush blooms.
Here, it was beige and that can be dull and depressing.
 

 
However, last week while taking a walk, I saw green grass blades pushing themselves through the beige dead winter grass. Trees in the ravine are starting to grow leaves.
I think Spring is finally here.
 

 
When those sporadic cold days arrive, I throw a warm sweater on, drink a lot of tea and decide what kind of soup I’ll make for supper. Soup warms the soul. Soup doesn’t need to be complicated, it’s not expensive, and acts like a warm blanket.
This is a smooth soup and has a tang because of the apples. Please give it a try and let me know what you think. It would also be a great soup as a starter for dinner. It’s really great with my cheese biscuits or slices of a baguette.

 

Butternut Squash & Apple Soup

Butternut Squash and Apple Soup

Ingredients
  

  • 3 lge shallots, finely chopped
  • 1 tsp chopped garlic
  • 1 butternut squash, peeled and chopped
  • 3 pink lady or granny smith apples, peeled and chopped
  • 1 box kitchen basics gf chicken or vegetable broth
  • 3 cups water
  • 1 small (160ml) can premium coconut milk

Instructions
 

  • In a large soup pot: saute finely chopped shallots with 1 tbsp canola oil.
  • Once softened add 1 tsp garlic and saute for a few minutes.
  • Add butternut squash and apples.
  • Increase heat to low-medium and cook, while stirring constantly with a wooden spoon for 5 minutes.
  • Add chicken stock and water on low-medium heat, cook soup for 30-45 minutes.
  • Use immersion blender to puree soup till it is a smooth consistency.
  • Add small can of coconut milk, turning heat to low and cook for another 10 minutes.
  • Serve.
Tried this recipe?Let us know how it was!