This recipe is DEFINITELY going on my at-home date night menu rotation. I won’t lie, this recipe is a bit more involved than a lot of my recipes, but as long as you read through the steps ahead of time, you should have no problem! The biggest thing you need is time to cook the roast. Otherwise there are no complicated steps for this delicious gluten-free and dairy-free pasta.
It is hearty, filling and still so good for you! Plus, you will be sure to impress family and friends with this meal that feels fancy, but truly anyone can make it!
What you’ll need for this gluten-free and dairy-free butternut squash pasta:
Plenty of garlic and shallots
Broth (you can use vegetable or beef)
Plenty of fresh sage and rosemary
Gluten free pasta
Some tips and tricks to make this recipe a success:
Read this recipe ahead of time. Like I said, there are a few steps, but nothing that is too involved. It’s just important to watch the timing of things to make it as efficient as possible. I’ve tried to set the recipe up this way, so I do the thinking for you!
Only use REAL maple syrup in the sauce. I’ve said this in other recipes, and I will keep saying it forever and ever, amen. DO NOT USE FAKE SYRUP.
It can be tempting to check your beef often, but all you are doing is letting out necessary moisture and heat from the pan. DO NOT CHECK IT OFTEN. I will usually check my beef at the 2-2 ½ hour mark, and then I won’t check it again until the 3 hour mark, when it is usually done. Occasionally, I’ll need to let the beef cook for another 20 minutes or so, but that’s it!
You do have the option to cook the beef in the slow cooker. For this, you’ll want to cook it on high for 3-4 hours or on low for 6-8 hours. Cooking it on low for 6-8 hours allows you to stick it in the slow cooker before you leave for work, and then it’s ready when you get home! Plus, your house will smell fabulous.
The sauce can also be made ahead of time, and reheated when ready to serve.
If you are a freezer meal prepper, this dish is for you! The beef and the sauce can both be made ahead of time, and frozen individually. When ready to eat, simply take it out of the freezer and place in the refrigerator overnight. Cook your pasta just before serving.