I made this easy recipe for gluten free Roasted Squash and Mushroom Penne Pasta for Thanksgiving last year. This version had dairy but you can make it dairy free too or even add in some sausage if you don’t want it to be vegetarian. It’s all about options and easy Thanksgiving meals. One option I like with this dish is you can make it ahead of time and finish the cooking when you are ready to serve, even the next day.
Recently Kalyn from Kalyn’s Kitchen posted a recipe for Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley. You could also start with that recipe and add pasta. I think that is exactly what I’ll be doing this year for our vegetarian main dish.
As you see below I started with caramelized onions and sauteed mushrooms. I love the flavor of a caramelized onion in a dish and Scott said he’ll eat anything that I tell him has caramelized onions. That’s how I got him to taste this dish last year.
I like having Tinkyada Organic Brown Rice Penne, 12-Ounce Packages (Pack of 12)
in my pantry. It can be made into so many different dishes because it holds up pretty well when cooked.
I will be sharing this dish over at Shirley’s gluten free easily website for this week’s edition of A Gluten-Free Holiday. You’ll want to visit her site to share your favorite Thanksgiving recipes and enter to win one of the cookbooks being given away. This week it’s Make It Fast Cook It Slow which I have and love and The Spunky Coconut from the blog with the same name! I wonder who are the lucky winners from week 1! Check out the entire schedule for this event. Don’t forget you want to visit Shirley’s blog and leave a comment and find out all of the ways to be entered for those great cookbooks. Don’t forget the cool #GFHoliday if you are tweeting!
1 large butternut squash cut into cubes
1 large onion, sliced
2 cloves of garlic
1-2 tsp olive oil
2 portobello mushrooms sliced
8 oz cremini mushrooms sliced
8 oz shitake mushrooms sliced
1 cup Soup, Creamy Portobello Mushroom, 32 oz.– this contains soy but not dairy
2 fresh sage leaves sliced
1/2 tsp fresh parsley chopped
1/4 tsp nutmeg
1 box gluten free penne pasta
Coat the squash, garlic and onion in olive oil and roast in a preheated 400 degree oven for 30-45 min or until the squash has softened.
Slice mushrooms and saute in pan with a little oil. While those are cooking, cook your pasta and drain.
You can prepare this dish up til this point and finish cooking it later in the day or even the next day.
Mix pasta, mushrooms, squash, garlic, onions, seasonings and mushroom soup. I added the squash around the edges but you can mix it all the way through. Bake in oven for 20 minutes covered, sprinkle with cheese, keep uncovered and bake 10-15 min more.