Roasted Butternut Squash and Bacon Pasta
Garlic-Roasted Broccoli
Ingredients
- 1 small butternut squash, peeled and cut into 1-inch cubes
- ½ onion, cut into wedges
- 2 Tbsp olive oil
- 4 slices bacon, chopped
- ½ (12-oz) pkg gluten-free linguine
- 3 Tbsp butter
- ½ tsp dried thyme
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 425°F. Toss together squash, onion, and oil on a large rimmed baking sheet. Bake 30 to 35 minutes or until squash is tender.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Cook pasta according to package directions, reserving ½ cup pasta water.
- Melt butter in a large skillet over medium heat; add thyme, and cook, stirring occasionally, until butter is browned and has a nutty aroma. Add pasta, vegetables, bacon, and cheese; toss.
- Stir in enough pasta water to make a light sauce. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 crown broccoli, cut into florets
- 1 clove garlic, minced
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Season lightly with salt and pepper. Bake 10 to 12 minutes or until crisp-tender.
Gluten Free Meal Plan
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