Chef Marco Criscuolo

Gluten-Free Conchiglie 
With Butternut Squash, 
Baby Kale and Sage

From Chef 
Marco Criscuolo


  • 1 cup gluten-free conchiglie shells
  • ½ cup hazelnuts
  • ¼ cup extra virgin olive oil
  • 1 cup butternut squash, peeled, seeded and diced
  • 2 tsp butter
  • 2 bunches sage leaves, detached 
from stem
  • 2 cups baby kale
  • 2 tbsp Italian parsley, roughly chopped
  • Salt to taste

Preheat oven to 350ºF. Fill a large pot with lightly salted water and bring to a boil. Add conchiglie and cook al dente (firm to the bite), approximately 
5 minutes. Drain and reserve.

In a small pan, roast hazelnuts for 
4 minutes, then chop coarsely and 
set aside.

In a sauté pan over medium-high heat, add 2 tablespoons oil and butternut squash and cook until lightly caramelized and tender, about 3 minutes.

Remove butternut squash and set aside. Return sauté pan to medium-high heat and add butter, remaining oil and sage. Once sage turns crispy and the butter browns, add squash and cooked pasta to pan. Sauté until mixture is warm. Add baby kale and let wilt slightly, then season with salt and chopped parsley.

Serve in 4 prewarmed bowls and garnish with roasted hazelnuts.

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