Butternut Squash Pasta
Updated: Jul 19
Pasta with creamy butternut squash and spinach.
Butternut squash is known for being a good source of fiber, beta-carotene, and vitamin A which makes it great for your digestive and immune systems.
Recipe:
-2 pound butternut squash, cubed
-1 medium onion, chopped
-3 garlic cloves, chopped
-¼ cup chopped cherry tomatoes
-¼ cup parsley, chopped
-½ tsp ground sage
-¼ tsp ground thyme
-⅛ tsp red pepper flakes (up to ¼ tsp for spicier pasta sauce)
-sea salt
-black pepper
-2.5 cups cups water
-2 cups loosely packed spinach
-a handful of fresh parsley or basil
-8 ounces gluten free pasta (I used Andean Dream Penne pasta)
Instructions
-Add the squash, onion, garlic, tomato and red pepper flakes to a skillet.
-Season with salt and pepper.
-Cook, on med-high with ½ cup water stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
-Add 2 cups water, parsley, sage, and thyme. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
-In the meantime, bring a large pot of water to a boil and cook the pasta according to package directions.
-Once the squash mixture is done cooking, remove it from the heat and let it cool slightly.
-Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth.
-In the reserved skillet, combine the pasta, squash purée and spinach.
-Cook over medium heat, and stir until spinach has wilted.
-Season with more salt and pepper if necessary.
-Serve the pasta in individual bowls topped with fresh parsley or basil.
Enjoy :)