The first flavors I think of are roasted turkey, golden butternut squash and warming spices like sage. While they all make an appearance individually in my holiday meals, it’s nice to incorporate them into everyday dishes in unique ways for my family.
That’s exactly what I did with my latest fall creation, which will become Everyone’s New Fall Favorite Recipe featuring Ronzoni Gluten Free® Spaghetti! Spaghetti with Butternut Cream Sauce, Turkey Sage Meatballs and Shaved Parmesan captures the season in a novel way and fits my gluten-free diet perfectly. That’s because I use Ronzoni Gluten Free® pasta.
The pasta is made from a unique multi-grain blend of white rice, brown rice, corn and quinoa. Together, those gluten-free grains create a delicious traditional pasta taste everyone loves. Even my gluten-eating guests can’t believe it’s gluten-free!
Tips for a Successful Dish
Pasta dishes with a non-traditional sauce are my family’s favorite type. For example, in this dish, I take in-season butternut squash, roast it in the oven and use it as the base for a velvety sauce. It’s so easy to make, you can have it ready in under an hour!
Use your blender or food processor to puree the squash, or do what I do and use an immersion blender. Regardless of the gadget you use, smooth butternut squash is essential for the sauce texture, so blend it until it is very smooth.
For the meatballs, we combine a few ingredients you likely already have on hand in your pantry (ground sage, garlic powder, salt and pepper) and season lean ground turkey breast. Add in an egg as a binder and you’re all set to form meatballs, place them in a skillet and brown.
Next, just add in the sauce, warm it all up and it’s ready to top plates full of delicious Ronzoni Gluten Free® spaghetti! If your family is like mine, they’ll appreciate a bit of shaved Parmesan cheese right on top.
Pair it all with a small green salad and some crusty gluten-free bread, if you like, and you’ve got a meal that is fit for any occasion!
Everyone’s New Fall Favorite Recipe featuring Ronzoni Gluten Free® Spaghetti
1 box Ronzoni Gluten Free® spaghetti
For the sauce:
1 cup diced roasted butternut squash
1 cup shredded cheddar cheese
1 cup milk or cream
¼ teaspoon salt
Several grinds black pepper
Dash of ground nutmeg
For the meatballs:
1 pound ground turkey breast
2 teaspoons ground sage
½ teaspoon garlic powder
¼ teaspoon salt
Several grinds black pepper
1 large egg
1 tablespoon oil (for meatballs)
2 teaspoons oil (for pasta)
Parmesan cheese for serving
Fresh sage leaves
First, roast the butternut squash by peeling, cubing and tossing cubes with oil. Place on a baking sheet in a 400°F degree oven until the squash is tender, about 30 minutes. While the squash cooks, combine ground turkey, seasonings and egg; shape into 1 1/2-inch diameter meatballs, placing meatballs on a tray; set aside. When the squash is ready to come out of the oven, set it aside to cool slightly and prepare the pasta according to package directions.
Note: For perfect results every time: Pay special attention to preparation directions (stir frequently, drain and rinse cooked pasta in warm water, then add oil or sauce, depending upon recipe).
While pasta cooks, heat the oil in a large skillet and brown the meatballs on all sides over medium-high heat. When meatballs are browned (no need to worry about cooking them all the way through, as they will simmer in the sauce shortly), remove from heat and leave in the skillet. When pasta is cooked, carefully pour into a large colander and rinse pasta under warm water, drain well, then return pasta to cooking pot. Add 2 teaspoons of olive oil and gently toss; set aside. Meantime, place the squash into your blender or food processor and puree until smooth. (Alternatively, you can use your immersion blender to blend the squash.) Transfer squash to a bowl and add cheese, milk and seasonings. Stir until blended, then pour mixture over meatballs in the skillet and return the skillet to medium heat. Cook about 10 minutes, until cheese begins to melt completely, then reduce heat, cover and simmer 10 minutes more, or until meatballs are cooked through and sauce is thick and smooth. To serve, divide pasta among 8 serving bowls, then top each evenly with sauce and meatballs. Shave a bit of Parmesan cheese on top of each serving, sprinkle with nutmeg if desired and serve immediately.