Gluten Free Butternut Squash Pasta al Forno

Gluten Free Butternut Squash Pasta al Forno

Gluten Free Butternut Squash Pasta al Forno

Gluten Free Butternut Squash Pasta al Forno
In Italy, Sundays are dedicated to hearty comfort food, one of these being baked pasta dishes. In this version, butternut squash, cheese, and pancetta are combined to make a creamy and incredibly satisfying bake, which will have... your whole kitchen smelling delicious as it cooks in the oven. Enjoy this cozy dish of pasta steaming hot right out of the oven on a slow Sunday or any other day of the week when you need a good dose of comfort food! It is also delicious reheated so don’t worry if there are leftovers.

Butternut Squash Pasta al Forno

Ingredients

  • 1 box Jovial Brown Rice Penne
  • ½ tablespoon Jovial Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 4 cups cubed butternut squash
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon sage cut into ribbons
  • ⅓ cup heavy cream
  • 1 cup cubed pancetta
  • 1 cup cubed fontina cheese
  • 1 cup grated Parmigiano Reggiano (or enough to cover the top of the pasta bake)

Instructions

  1. Preheat an oven to 350° F and put a large pot of salted water to boil.
  2. Once the water is boiling, drop in the pasta and cook for about 4 minutes less than the cooking time on the box.
  3. While the pasta cooks, heat a pot to medium/high heat and toss in the cubed pancetta. Cook until there is rendered fat in the pot and the pancetta has browned, this should take around 5 minutes.
  4. Once cooked, remove the pancetta and set aside in a bowl. Remove some of the excess fat, leaving about a tablespoon worth in the pot. Add ½ tablespoons of olive oil and partially lower the heat. Add the cut sage to the pot and let fry for a few seconds so it becomes crunchy, then remove that as well and set aside with the pancetta.
  5. Add the garlic and rosemary to the pot and fry until fragrant. Then add the cubed butternut squash and salt. Let cook for a few minutes.
  6. Add in about a ¼ cup of water, cover the pot with a lid, and let the butternut squash steam until it is fork tender (about 5-10 minutes).
  7. Once tender, use an immersion blender to make the squash into a paste, then mix in the cream, fontina cheese, pancetta, and sage until evenly distributed.
  8. Add back in the cooked pasta and mix to evenly coat in the butternut squash sauce. Pour into an 9 x 13-inch baking dish and sprinkle an even layer of grated Parmigiano Reggiano over the top of the pasta. 
  9. Place in the oven, let bake for 30 minutes, then broil for about 5 minutes or until the top layer is crunchy and golden. This dish is best enjoyed straight out of the oven but is also delicious the next day if reheated!