30 September, 2015

Gluten-Free Penne with Smoked Bacon and Butternut Squash

Comments : 7 Posted in : Main Dish, Pasta, Pork on September 30, 2015 by : Cook Plate Fork Tags: Butternut squash, Butternut Squash Soup, Charles A. Leggette, French onion soup, gluten free pasta, Mediterranean Sea, Nutrition, Olive oil, Parmigiano-Reggiano, pumpkin, Roasting, Sheet pan, Soup, Tomato sauce, Winter squash

Butternut squash and also refereed to butternut pumpkin in Australia and New Zealand, is a winter squash. It has a sweet, nutty taste similar to pumpkin.

According to Specialty Produce the butternut squash was developed in Stow, Massachusetts in 1940 by Charles A. Leggette.

The squash is a member of the gourd family and is the most widely grown winter squash. In the United States, Florida is the largest squash-producer with California ranking second.

Butternut is rich in fiber, and low in calories. It also is a good source of minerals, including magnesium and potassium. Those who have asthma or breathing problems, this squash can help, because of its magnesium, and vitamins A and C content.

Medical studies since 1994 have reported that low magnesium intake is linked to asthma and chronic obstructive airways. Many studies also have noted that drugs used in the treatment of asthma causes loss of magnesium in the body (The Link Between An Asthma Attack and Magnesium).

Dr. Carolyn Dean, MD, who authored the book, “The Magnesium Miracle,” states that magnesium has a calming effect on the muscles of the bronchial airways, as well as the whole body (Treating Asthma With Nutrition).

Let’s breath easier, and get that all over calming effect as we present our featured recipe: Gluten Free Penne with Smoked Bacon and Butternut Squash, and here is what you will need.

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces, cooked in a steamer (optional to roast)

1 tablespoon olive oil

1 pound gluten-free penne pasta

1 large yellow onion, diced

1/4 teaspoon red pepper flakes

1/2 teaspoon fresh ground pepper corns

1/2 pound smoked bacon, cooked, but not crispy, your preference in flavor, we used a apple-bourbon smoked bacon

1/2 cup Parmesan cheese, grated

Cook pasta according to package instruction. Save one cup of the pasta water before draining pasta. Set aside.

Over medium heat in a large ceramic coated frying pain, add oil and diced onion, red pepper flakes and crushed pepper corns, and saute until onion are slightly browned, about 6 to 7 minutes.

Next add past, squash, and bacon. Mix until well incorporated. Next add cheese, and slowly add the reserved pasta water. The amount you add determines if you want the dish creamy or not.

Plate and serve.

What Others Are Reading:

• How to Cure and Store Winter Squash
• Canberra – Poachers Pantry
• Dara Moskowitz Grumdahl’s Top 5 Winter Squash Recipes
• Roasted Buddha Bowl Recipe
• The Most Delicious Bright & Textured Fall Salad
• Lentil Butternut Squash Curry Soup
• Quinoa & Butternut Squash Stacks