Roasted Butternut Squash “Pasta”

As many of you know, I’m getting married in THREE MONTHS!!! I can hardly believe how quickly the big day is approaching! I’ve been MIA the past few days because my amazing friends threw me a bachelorette party this weekend! It was so much fun and I got to spend time with some of the most amazing women I know.  After a weekend of carefree eating, I knew my body needed some healthy foods.

I had a butternut squash that needed to be used and I wanted to make something completely different.  Lately, I have been obsessed with my paderno spiralizer, so I decided to experiment a bit using my squash!

I can’t believe I’ve never spiralized a butternut squash! The noodles had such a fantastic texture. They were perfectly al dente, and had that gorgeous roasted flavor that I LOVE. I also never use sage, and discovered that IT’S AMAZING! I have honestly always been a bit intimidated by it. I’m not sure why I was hesitant to use the stuff, but I had absolutely no idea how to utilize it. After this dish, sage will definitely be a staple in my cooking.

Roasted Butternut Squash "Pasta"

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

A delicious recipe for Roasted Butternut Squash Pasta! Sage lemon and tahini add the perfect flavors to enhance this healthy dish!

Author: cookies to kale

Cuisine: vegan

Serves: 1-2 servings

Ingredients

• 1 butternut squash (spiralized)
• 4 asparagus spears chopped
• 3 mushrooms chopped
• ½ small shallot chopped
• 1 TBS sage leaves packed
• ½ garlic clove minced
• salt and pepper to taste
• 2 TBS water
• SAUCE
• 1 TBS tahini
• 1 TBS coconut milk yogurt (or yogurt of choice)
• juice of ½ lemon
• ½ tsp honey

Instructions

1. Preheat oven to 425 degrees
2. Peel and spiralize butternut squash (see note)
3. Spray a baking sheet with non-stick cooking spray
4. Lay squash spirals on sheet, spray top with cooking spray, season with salt and pepper
5. bake for about 10 min or until soft
6. Spray a skillet with non-stick cooking spray
7. add sage leaves, and "fry" until crispy, set aside
8. In the same skillet, add garlic, mushrooms, shallot, asparagus and water
9. Cover and cook for about 5 min (or until soft)
10. Drain water
11. Once butternut squash is done, remove from oven and transfer to a bowl
12. add cooked veggies to bowl and toss
13. Combine all sauce ingredients completely and top veggies
14. combine completely
15. crush sage and sprinkle to top
16. enjoy!

Notes

I cut the "neck" of the squash into four long pieces to use in my spiralizer. As for the rounded base, I cut it into smaller cubes and used what I could of it. The remainder I simply roasted and ate :)

3.2.2925

Happy Monday everyone!