Gluten Free Rigate With Roasted Butternut Squash and Smoked Bacon

Fresh sage has high antioxidant abilities, and you don’t want to miss out. Because it can help protect your body’s cells from damage caused by free radicals, which most often results in cell death, impaired immunity, and chronic disease (Link here to consider: Helping Your Immune System Function Smarter).

Medical studies using sage extract with Alzheimer suffers, showed an improvement in cognition as well as less agitation compared to the placebo group. Other studies have reported that sage can improve memory in young, healthy adults also.

Other studies using sage extract with diabetics who also had high cholesterol, improved their fasting glucose, HbA1c, total cholesterol, triglyceride and LDL (bad cholesterol), and the HDL (good cholesterol) had risen, after 3 months.

Sage has anti-inflammatory, anti-fungal and antimicrobial effects.

These are just a few good reasons to enjoy making in your own kitchen: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon, which calls for using fresh sage.

You won't spend much time either preparing it, as it is ready in about 30 to 40 minutes.

Here is what you will need:

2 cups butternut squash (about a 1 3/4 pound squash), peeled, seeded and cut into 1/2-inch dice

1/4 cup extra-virgin olive oil 12 oz. Penne Rigate, gluten-free pasta (our favorite brand to use is Jovial – bought at Whole Foods Market)

4 to 5 thick sliced Apple Wood smoked bacon, cut into 1/4-inch slices

2 shallots, thinly sliced

12 fresh sage leaves, torn

1/4 teaspoon cayenne

pepper black pepper

1/2 cup freshly grated Pecorino cheese, plus more for serving

In a pot of boiling water, cook the gluten free pasta according to package instructions. Drain the pasta and rinse, reserving 1 cup of the pasta water. Most Jovial pasta instructions do not say to rinse, but we do, so the pasta will not stick, while it sits waiting to be used.

You can roast the butternut squash coated with 1 tablespoon of olive oil in a 425 degree oven (that’s great for colder weather) or you can do what we did and roast the prepared butternut squash coated with olive oil (1 tablespoon) on a hot BBQ grill using a BBQ basket. Just add the squash to the basket and close the lid for about 15 minutes or until the squash is browned and tender (but not to soft or mushy).

When butternut squash is brown and tender, remove to a plate or bowl and set aside.

Heat on the grill remaining 3 tablespoons of olive oil in a large ceramic coated skillet (or skillet of your choice), and add the smoked bacon and cook until lightly browned, about 5 minutes.

Next add the shallots, crushed red pepper and a generous pinch of black pepper and mix in. Next add the sage, mix in and cook until the shallots are soft, about 4 minutes.

Next add the squash, gluten free pasta, and the reserved cooking water and cook over heat, tossing gently, until the sauce is thickened, about 2 to 3 minutes.

Next add and mix in the 1/2 cup of Pecorino cheese.

Plate and serve, passing extra Pecorino cheese at the dinner table,

or enjoy out on your back patio during a warm summer evening.

For more information about the importance of eating vegetables every day link here: Good Reasons To Eat Your Vegetables Every Day.

For more great meals like this one, including side dishes, desserts or any thing about food, visit Splendid recipes and More.

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