Roasted Squash, Feta and Arugula Penne

Put this tasty gluten-free healthy pasta together tonight. I don’t do dairy often and almost never cow dairy, (see post of why no cow dairy) this dish I made with sheep feta and manchego. Goat or sheep milk is more digestible to many with allergies. Not much else to say but absolutely delicious.

Oven 400 degrees

Roasting pan:
1              medium Butternut Squash, peeled and cut into bite sized cubes
1              teaspoon fresh Rosemary
4              cloves  Garlic, crushed
3              tablespoons Olive Oil

Large pot, boiling salted water:
3-4          cups Brown Rice Penne

Large frying pan:
1              large Red Onion, sliced
1/2         cup Stock
1              can White Beans, drained and rinsed
1              cup Feta (goat or sheep), crumbled
3              cups fresh Arugula
Shaved Manchego
Sea Salt and Ground Pepper to taste

Roast squash cubes with garlic and rosemary drizzled with 1 tablespoon of the olive oil until soft and golden. Season with sea salt and pepper.

At the same time, cook the penne until al-dente.  Drain and return to pot and drizzle with 1 tablespoon of oil.

Heat remaining olive oil in large frying pan over medium heat, add red onion and cook for a couple minutes then add honey and cook for a couple more or until the onion starts to caramelize.

Add the stock, simmer for 6 minutes to reduce slightly.

Add the beans and  roasted squash and stir to combine.

Remove from heat, add pasta, feta and arugula.

Toss well and season to taste.

Sprinkle with manchego before serving.

Serves 4-6.


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