Squash, squash and more squash! Its everywhere! In my garden, at the farmers market, on my mind :)! My husband hates most of it, except spaghetti squash (unfortunately) but I LOVE it! And it’s super good for you! At this exact moment I have a gluten free, soy free, dairy free, nut free pumpkin pie baking in the oven, acorn squash, butternut squash, banana squash and dumpling squash sliced awaiting the oven for my Apple Cider Glazed Pork Tenderloin with Roast Squash, and spaghetti squash left overs in the fridge from yesterday for the man in my life! For now, I’ll leave you with this amazing dish, it’s great for people like my husband because it’s basically a squash dish that squash haters can love – because honestly, who doesn’t love buttery, doughy, peppery noodles and carmelized onions? So, here’s my recipe for gluten free, soy free, dairy free, nut free Buttery Noodles with Butternut Squash and Carmelized Onions!
I found this recipe in Real Simple magazine from November 2013, they make it with pumpkin. and have been wanting to make it since squash came into season. Then I found these amazing noodles at Whole Foods made by a company called RP’s Pasta Company and decided it was time. These noodles with butternut squash and carmelized onions are buttery and peppery with some sweet and savory notes. Yum! As always, this post may include affiliate links. If you haven’t read my disclosure, please read it here. Basically, of you make a purchase via the links I make a small commission to help me pay to keep this blog up and running.
GF Buttery Noodles with Butternut Squash and Caramelized Onions Recipe
Modified from a recipe published in Real Simple that can be found here http://www.realsimple.com/food-recipes/browse-all-recipes/pumpkin-pasta-00100000110510/
1 package RP’s Pasta Company Fettuccine Noodles (or 1/2 pound gf egg noodles of choice)
3 Tbsp butter (or dairy-free substitute)
1 large red onion, thinly sliced
kosher salt and pepper
2 cups cubed butternut squash
2 fresh thyme sprigs, plus 2 tsp thyme leaves
Cook your noodles according to package directions. Melt 2 tbsp butter in a large skillet and add onion, 1/2 tsp salt and 1/2 tsp pepper. Cook on medium/low, stirring occasionally, until cooked through. Transfer to a bowl. In the same skillet over medium heat, add squash, thyme sprigs and 1 cup water. Partially cover the skillet and cook until the squash is soft and most of the water has evaporated (about 6-8 minutes). Add onions back into the pan with 1 tbsp butter. Toss with noodles and 2 tsp of thyme leaves. Enjoy!