Pasta with Butternut Squash and Sage
Adapted from Martha Stewart Living
I love to take recipes that I find online or in a recipe book and modify it to be healthier but equally as delicious. Right when I was inundated with butternut squash from our farm, I stumbled upon this delicious idea for pasta with butternut squash. What was most interesting to me is that I recently learned from a client of mine that she loves to save and roast the squash seeds. Well, I did some research to find that these seeds are a great source of protein and healthy fats etc… and are great to eat and enjoy. Amazing that this recipe also includes the squash seeds. I love when nothing goes to waste AND the foods add nourishment, crunch and flavor. Wow!
1 lb of pasta of choice (consider brown rice or quinoa pasta for gluten free alternatives)
2 T extra virgin olive oil
1 small butternut squash (about 4 cups chopped)
3 T coconut oil
¼ C packed fresh sage leaves
Salt and pepper to taste
Optionally add a handful of winter greens such as kale, spinach or tatsoi
Remove the ends of the butternut squash and cut squash in half.
Remove the seeds and pulp and reserve.
Cut the remaining butternut squash into small bite-sized pieces.
Cook pasta in salted boiling water until al dente. Save ½ cup of the pasta cooking water.
While pasta is cooking, heat the olive oil in a sauce pan and sautee the squash pulp and seeds until the seeds turn golden which will take about 10 minutes. Season the pulp and seeds with salt and place on a plate to reserve.
Sautee the sage leaves in the coconut oil in the same saucepan until crisp. Move to a plate to reserve.
Place the butternut squash chunks in the same pan and cook covered for about 10 minutes until soft. Season with salt and pepper.
Add the cooked pasta, the reserved pasta water and some winter greens, if you choose, to the pan with the butternut squash and cook for a few minutes until thickened. Add the squash seeds and pulp and sage to the pasta and serve.
Makes 4 – 6 servings
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