Gluten Free Dairy Free Butternut Squash Garlic Butter Sage Spaghetti
The best things in life are (Gluten & Dairy) free
Whenever I have friends over, I like to cook something for them. I figure if they make the trip to me the least I can do is make them yummy food made with love specifically with them in mind. Well, I have a few friends who have gluten intolerances and it got me thinking that I don’t know much about cooking in that way. Umm, I needed to fix that STAT! A few of my recipes inherently fall into those categories but seldom with intention. So, I figured I’d better get to practicing for the next time they visit. A very educational trip to the grocery store and a slew of great finds later and I was cooking. This is one of the dishes I made with that haul. I know, you’re like, “Michelle, spaghetti?” Yup. It’s corn based and gluten free. I combined this with vegan butter that melts beautifully and a few really fresh ingredients. This dish is what happened next! Honestly, creating a not super over-the-top healthy feeling gluten free vegan dish excited me. I hope it does the same for you!
Gluten Free Dairy Free Garlic Butter Sage Spaghetti
1. TO MAKE YOUR BUTTERNUT SQUASH. preheat your oven to 400º.
Use your peeler to remove the skin from your butternut squash. Discard it.
Cut your butternut squash in half lengthwise.
Use your tablespoon to scoop out all of the seeds. Discard them.
Cut your butternut squash into cubes.
Put your cubes into your mixing bowl.
Toss with your olive oil, salt, and pepper until your butternut squash is evenly coated.
Transfer the cubes onto your silpat lined baking sheet.
Bake for 15 minutes—or until there is a little browning on the edges of your butternut squash cubes and you can easily slide a knife in and out of them.
2. TO MAKE THE REST (AKA PASTA AND SAUCE AND MIX IT ALL TOGETHER). cook your pasta in your stockpot making sure to follow the package instructions for making it al dente. (mine took ten minutes to cook once the water was boiling)
Strain your pasta and for the time being leave in in the strainer.
Back in your now empty stockpot, melt down your vegan butter.
Add in your garlic and cook for 3 minutes while stirring consistently.
Mix in sage.
Fold in butternut squash cubes.
Mix in pasta.