This gluten free Butternut and Pancetta Penne is a simple pasta dish that's perfect for a weeknight dinner. We all have days when we're running out of fresh produce and don't want to go for groceries. Keep a butternut in your pantry at all times and this will be a recipe for one of those days.
Butternut squash can be used to make velvety smooth soup, served as a roasted vegetable, made into risotto, or pureed as a filling for ravioli.
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Ingredients
Pasta can be a quick meal and so a handful of everyday pasta dishes is a lifesaver. There are so many gluten free pastas available now it's up to you to try as many as you want until you find one the whole family will enjoy.
- olive oil
- pancetta
- onion
- small red chile
- butternut squash
- dried rosemary
- gluten free chicken stock
- gluten free penne
- Parmesan cheese
See recipe card for exact amounts.
Instructions for Cooking Gluten Free Pasta
If you're new to cooking gluten free pasta here are some tips for success.
- Pasta continues to cook while it cools and can quickly turn to mush. Read the package directions and taste it at the earliest time.
- When cooked, rinse briefly in cold or lukewarm water to stop cooking and drain again.
- Have the sauce and the people who want hot pasta ready.
- Immediately add pasta to the sauce so it doesn't continue to cool.
- Heat the bowls if it's convenient or for a special dinner.
- Serve immediately.
Instructions for Cooking Butternut Squash
Butternut squash can be steamed, microwaved or roasted.
I steam squash in the microwave and you can make this recipe more quickly by doing that. Place cubes in microwave safe dish with 1-2 tablespoons of water. Cover and microwave for 4-5 minutes. Cool or use immediately.
Roast squash halves or pieces at 400°F for 20-30 minutes or 350°F for 40-50 minutes. Refer to my Roasted Root Vegetables for a more complete description.
Substitutions: Pancetta vs Bacon vs Prosciutto
Pancetta is cured pork belly and is considered raw but can be eaten out of the package. It is often cooked in dishes similar to how you would use bacon.
Prosciutto is served right out of the package on a charcuterie board, wrapped around anything or topped on a pizza.
These three pork products taste quite different from each but are often used as substitutes.
Prepackaged pancetta, sliced or cut in tiny cubes, is readily available and labeled gluten free. It keeps like sandwich meat in the fridge so next time you see it give it a try.
Tip For Cutting Butternut Squash
The tough outer skin of a butternut squash is hard making it difficult to cut, even dangerous when you get a big knife stuck half way through it. To soften the skin simply microwave the whole squash on high for one or two minutes. It will then be easy, and safe, to cut in half.
I use my grapefruit knife with a serrated rim to remove the seeds. Place the squash cut side down on a cutting board. Now it can be roasted whole or cut into slices with the skin on.
For recipes like this one peel the squash with a vegetable peeler or knife. Cut it into chunks or cubes as needed.
Gluten Free Penne with Butternut Squash and Pancetta
Ingredients
- 2 tablespoon olive oil
- 4 oz pancetta slices cut into strips (or pancetta cubes)
- ½ onion, chopped fine
- ½ small red chile, sliced
- 1 lb butternut squash, cubed*
- 1 teaspoon dried rosemary
- 4 cups gluten free chicken stock
- 1 lb gluten free penne (or pasta of your choice)
- salt and freshly ground pepper to taste
- grated Parmesan cheese to taste
Instructions
- Heat olive oil in sauté pan over medium-high heat. Add pancetta, onion and chile. Cook stirring for about 3 minutes.
- Add squash, chicken stock and rosemary, bring to a boil. Reduce heat and simmer for 20 minutes until squash is tender and liquid has reduced slightly. Add more chicken stock if needed.
- Boil water and cook penne according to package directions.**
- Cover with a generous amount of Parmesan cheese and freshly ground black pepper.
Notes
Nutrition
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