Reluctant Housewife: Butternut Squash Pasta
It's Fall! And, while pasta may not be the first thing that comes to mind it doesn't have to be any less Fall inspired!
I love using a butternut squash sauce as an alternative to traditional tomato sauce. It's a great way to keep inflammation down since tomato tends to cause that and its creamy texture is to die for. Add in some Fall flavors and you've got yourself one impressive but easy meal to make!
Watch the Reluctant Housewife episode here and grab the recipe below!
Butternut Squash Pasta
1/2 pound chopped butternut squash (Trader Joe's sells this. Use one bag for one serving.)
whole Wheat pasta
1/4 yellow onion diced
nutmeg, cinnamon, salt and pepper to taste
1 tsp olive oil
Preheat your oven to 350 degrees.
Dice your onion. To a frying pan add your olive oil and onion. Sauté on medium low until onion is a golden brown.
On a sheet pan cover with tin foil and add a tbsp of olive oil. Add butternut squash, sage leaves and salt, pepper, cinnamon and nutmeg to taste. using your hands coat the butternut squash in the oil and spices.
Roast for about 15-20 minutes flipping squash over half way through.
Boil pot of water and cook pasta for 6-8 minutes. Saving a half cup of pasta water drain the rest and set aside.
Add squash to a blender with pasta water (or if you choose to skip this add to your pasta and eat!) and blend until smooth. Add sauce to your pasta in a bowl, mix it around, add a little grated parmesan if you feel fancy and enjoy!