Happy Monday, everyone! How was your weekend?
I spent most of my weekend scrambling to get school work done before I take a week off for Thanksgiving to tour D.C. and just visit with my brother and his girlfriend. It definitely wasn’t relaxing but totally worth it to have a work free week while they’re here.
I also decided it was about time to tackle my squash situation, starting with a little butternut squash pasta. I often shy away from butternut squash recipes because they tend to be so cream and dairy heavy, so I was so happy to find a vegan friendly adaptable recipe.
The combination of the butternut squash with the vegetable broth was completely rich on its own, so even if you like creamy recipes, I don’t think you’ll miss it here.
On to the next squash recipe!
Butternut Squash Pasta
1 medium butternut squash, peeled and diced
12 ounces whole wheat spaghetti noodles
1 1/2 cups vegetable broth
1/2 yellow onion, diced
3 cloves garlic, diced
1/8 teaspoon nutmeg
salt, to taste
pepper, to taste
red pepper flakes, optional
Fill a large pot with water and bring to a boil. Add butternut squash and cook until soft, about 10-15 minutes. Remove squash, saving water, and set aside.
When the squash is done cooking, add the spaghetti noodles to the water and cook according to package directions. When done, drain and set aside.
Meanwhile, combine softened butternut squash and vegetable broth in a blender and puree until smooth.
Heat olive oil over medium heat in a large pan. Add onions and garlic and sauté until soft and aromatic, about 5 minutes.
Add butternut squash mixture to the onions and garlic. Simmer over medium heat until thickened to a sauce-like consistency, about 5-10 minutes. Season with nutmeg, salt, and pepper.
Stir in spaghetti noodles and top with red pepper flakes, if desired.
Time: 30 minutes
Adapted from Two Peas and Their Pod