Butternut Squash Pasta is the dinner of champions. This just made it to my top 5 most flavorful dishes. THE BEST PART IS THAT IT’S HEALTHY! The sauce has no dairy (if you want to add a little, obvi you can), I used a fibrous, protein packed organic whole wheat pasta that you can serve with a nice green salad. This is such a flavorful dish!
1 large butternut squash, peeled and cubed (or buy it pre-cubed for you which is SO MUCH EASIER)
3 shallots, peeled
2 cloves of garlic, with skin on
1/2 teaspoon of fresh sage
1 teaspoon of fresh thyme
Extra virgin olive oil
1/2 cup of chicken stock
1/2 cup of unsweetened coconut milk
1/2 teaspoon of nutmeg or cinnamon
1 pound of whole wheat spaghetti
Salt and pepper to taste
Pecorino & Thyme as garnish*
Serving Size- 4
- Preheat your oven to 400.
- Take out a baking sheet, and add your butternut squash (peeled and cubed into 2 inch pieces), 3 shallots, garlic, sage, thyme and 1 tablespoon or so of olive oil (enough to coat everything), and a teaspoon of salt and pepper. Toss until everything is combined. Roast for 20-30 minutes, or until everything is fork tender and ready to be pureed.
- Meanwhile, bring a large pot of water to a boil, season with salt and cook the pasta according to pasta instructions. Save 1 cup of the pasta water, and then drain.
- Once the vegetables have roasted, add them to a blender (taking the skin off the garlic first) and add the chicken stock and coconut milk and blend until completely smooth. Season with a nutmeg, salt and pepper. Taste and decide what seasonings to add, per your palate. Add the pasta back to the pot and add 1/2 of the sauce to start, mix and decide if you want any more. Sprinkle on some pecorino cheese (totally optional), and some fresh thyme and enjoy this delicious meal!