Butternut Squash Pasta with Vegetables

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: Diabetic, EOE, Low Histamine, Paleo, Vegan

Roasted Squash Ingredients

  • 25 - 50mL/1 - 2 ounces Cooking Oil of Choice

  • 20 ounces Butternut Squash, frozen

  • 1/2 tsp Sea Salt

Cooked Vegetable Ingredients

  • 105g/4 ounces Dairy Free Butter

  • 300g/11 ounces Organic Purple Onion, Sliced

  • 100g/3.5 ounces Greens of Choice, chiffonade (finely cut into ribbons)

  • 1 tsp Sea Salt

Blender Ingredients

  • Roasted Squash from First Step

  • 450mL/16 ounces Milk of Choice

  • 50g Organic Maple Sugar

  • 1/2 tsp Sea Salt

You’ll Also Need

  • Cooked Pasta of Your Choosing (we used a 12 ounce box of gluten free pasta)

Directions

  • Preheat your oven to 400f/204c. Place 1 - 2 ounces of cooking oil on a baking tray, then add your frozen squash cubes. Sprinkle 1/2 teaspoon of sea salt all over, then roast in the oven for 20 minutes. Your cubes should be easy to pierce with a fork when they’re ready.

  • Whilst your squash cooks, get your pasta going. Don’t forget to salt the water.

  • Prep your onion and greens. Heat a large non-stick pan on medium-high heat (7/10 for us). Add your butter and once melted, add the onion, greens, and 1 teaspoon of sea salt. Mix together and cook for 15 minutes. Stir as needed to prevent burning. Once it’s nicely cooked down, turn off the heat and set aside. Your greens can be anything that’s safe for you. Spinach, dino kale, collard greens, and chard are all great options.

  • Your squash should be done by now. Transfer the squash to your blender, and add the milk, maple sugar, and 1/2 teaspoon of sea salt. Blend until ultra smooth. The pasta should be done too. Drain it, then return to your pot.

  • Now, combine it all together. Transfer the veg to the pasta pot, then pour in the sauce from your blender. Mix very well and you’re ready to serve.