How to Make Perfect Butternut Squash and spinach pasta Gluten Free

Without fail making ultimate Butternut Squash and spinach pasta (Gluten Free) easy, yummy, practical.

Good Evening every body, at this time you get present recipe Butternut Squash and spinach pasta (Gluten Free) with 13 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 13 stages of easy cooking Butternut Squash and spinach pasta (Gluten Free).

Ingredients for Butternut Squash and spinach pasta (Gluten Free)

1. Needed : avocado oil (substitute any healthy oil).

2. Needed : shallot chopped.

3. Needed : turkey bacon chopped.

4. Prepare : Fresh spinach roughly chopped.

5. Needed : butternut squash cubed.

6. Prepare : white wine.

7. Needed : chicken broth.

8. Prepare : Parmesaan cheese (grated and shaved).

9. Prepare : Adobe seasoning.

10. Needed : chopped walnuts.

11. Needed : Brown rice spiral pasta (GF).

12. Prepare : Toasted panko bread crumb (GF) optional.

13. Needed : Salt and pepper.

If all ingredients Butternut Squash and spinach pasta (Gluten Free) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Butternut Squash and spinach pasta (Gluten Free)

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…

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