Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

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.

Another medical study using forty volunteers who had diabetes and high cholesterol. The patients were given sage leaf extract for 3 months, and at the finish of the study, the participants had lower fasting glucose, HbA1c, total cholesterol, triglyceride and LDL (bad cholesterol), and the HDL (good cholesterol) had risen.

Sage, as well as many other herbs, has anti-inflammatory, anti-fungal and antimicrobial effects.

Those are just some of the great reasons to enjoy making: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon, which involves fresh sage. This meal cooks 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

gluten free penne rigate12 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.

roasting butternut squash on the BBQ

Now you can roast the butternut squash coated with olive oil in a preheated 425 degree oven (that’s great for colder weather) or you can do what we did and roast the diced 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).

roasted butternut squash

When butternut squash is brown and tender, remove and set aside.

adding fresh sage

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.

a large ceramic coated pan on the BBQ  making Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

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

adding Pecorino chesse to Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

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

sitting and enjoying Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon - Topped with some more 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.

 

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Deep Dish Pizza with Onion and BBQ Chicken

Deep Dish Pizza with Onions and BBQ Chicken

Want to enjoy a delicious deep-dish pizza with a crispy, golden crust without leaving the comfort of your own home?

Fortunately, you can make deep-dish pizza at home without needing to buy any special equipment. All you need is a well-seasoned 12” cast iron skillet, a good pizza dough recipe and your favorite toppings. If you would like to read our posted articles about how to season your pan, the benefits of cast iron, and other recipes made in a cast iron pan, link here.

The following instructions can be easily customized to create any kind of pie you desire.

This version combines onions and a sweet and spicy barbeque chicken to create a nice departure from the more traditional pepperoni and cheese.

A great sweet and spicy BBQ sauce I recommend is Annie’s Natural, all organic ingredients used, link here to find a retailer near you or shop for it on-line.

 

Toppings:

 
2 cups shredded rotisserie or cooked chicken breast

1 cup sweet and spicy BBQ sauce, plus ½ cup

1½ cups onions, diced (onion of your choice)

2 cups shredded mozzarella cheese

 

Pizza Dough Ingredients:

2 1/4 teaspoons active dry yeast

3/4 teaspoons brown sugar

1½ cups very warm water (110˚F)

1 teaspoon salt

2 tablespoons olive oil

3½ cups all-purpose flour

1 tablespoon olive oil (optional)

2 teaspoon garlic powder (optional)

 

Note: This recipe makes two large pizzas. If you don’t want to use all the dough right away, you can store the remaining portion in your refrigerator for several days or freeze for later use.

 

Directions:

Add warm water (note that it is very important that the water is 110 degrees), yeast and brown sugar to large bowl. Let sit for 10 – 12 minutes until the yeast is no longer active.

Add salt and oil. Next add 2½ cups of flour – ½ cup at a time – while stirring constantly with a fork.

Before dropping dough onto a well-floured surface coat hands with flour, kneading in more flour until dough is no longer sticky.

Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover bowl with a towel and let sit for approximately one hour in a warm place.

While the dough is rising, preheat the oven to 400˚degrees.

Once the dough has doubled in size, punch it down with your fist and reshape into a ball.

After a couple minutes, cut dough in half with large knife and roll out one half on a clean, well-floured surface.  When the dough is about 4 inches larger than the bottom of your skillet, gently lift and place into pan.

Fold top edge of dough back so it touches the crust at the bottom of the skillet. Use your fingers to make sure the dough is the same thickness around the entire perimeter of the pan.

Combine chicken and one cup barbeque sauce in glass bowl. Toss to combine.

Add remaining barbeque sauce to the crust and spread evenly. Add chicken and caramelized onions, next top with mozzarella cheese. With a pastry brush, coat remaining exposed portions of dough with olive oil and sprinkle with garlic powder, if desired.

Place skillet in oven and bake for 20 to 25 minutes or until cheese and crust are golden brown.

 

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