Thanksgiving get-togethers offer us the perfect opportunity to reconnect with our family and friends. Reminiscing about holiday food memories, taking stock and spending quality time with one another is what this holiday is all about after all — and when we all are together in one room (as rare as that has become) it’s definitely a special time. A number of nieces and nephews have entered the family in the last five years, so our gatherings have changed a little bit over time, as one would expect.
Mostly, the meals have become far less formal, and much more about maximizing our actual time with one another. There’s much to be said about traditions — we do adore a turkey with all the trimmings — but there’s perhaps even more to be said about creating new traditions. And that’s where this recipe was conceived from; the idea that Thanksgiving doesn’t have to be a stressful, highly-contrived masterpiece that takes ages to put together. Instead, why not create something unique, completely seasonal and decidedly outside of the box?
Our sister is Celiac, so whenever we’re cooking a family meal, keeping things gluten-free is top of mind. Luckily Catelli has an amazing line of gluten-free pastas, and honestly, we can’t even tell the difference, they’re that good. Catelli’s unique 4 grain blend of white and brown rice, corn and quinoa makes pasta night into a totally guilt-free experience — plus it’s cholesterol free, easy to digest and made without preservatives.
This recipe is a breeze to put together, and is a total crowd-pleaser. If you’re not into making a giant 4-course meal this Thanksgiving, we don’t blame ya — give this one a try instead. We’re sure you and the fam’ will love it.
To check out more tasty inspiration for reuniting with family, including a few more gluten-free options, be sure to check out Catelli’s 150th Anniversary Recipe Collection.
Butternut Squash and Sage Linguine
- 4 cups butternut squash peeled and cubed
- 2 tablespoons neutral oil
- salt to taste
- 1/2 tablespoon dried sage
- 1/2 cup vegetable broth
- 400 g Catelli Gluten-Free Linguine
- 50 g pancetta
Heat oven to 400. Line a baking tray with parchment paper.
Peel the butternut squash and cut into 1/2” cubes. Place on the baking tray and drizzle with neutral oil. Season with salt and dried sage. Toss to well coat.
Bake, uncovered, for 35-45 minutes, or until butternut squash is tender and cooked through. Remove from oven and transfer to a high-powered blender. Add vegetable broth and blend until completely smooth. (Note: if your sauce is still too thick, add another spoonful or two of broth or water)
Bring a large pot of water to a boil. Cook pasta according to package directions. While the pasta is cooking, crisp up the pancetta. Heat a heavy skillet or frying pan on medium-high. Add pancetta, and cook 1-2 minutes on each side, or until crisp and slightly golden. Set on a paper-towel lined plate to wick away any excess oil.
Drain pasta, then set on serving dishes of your choice. Top with butternut squash sauce and crispy pancetta. Serve immediately.
Disclaimer: This post was sponsored by Catelli. All opinions are ours.