I recently purchased a beautiful butternut squash from my farmer’s market and wanted to pair it with some fresh whole wheat gemelli pasta. I looked up some recipes online but they all called for butter, shallots, nutmeg and Parmesan. I only had butter, olive oil, fresh sage from my garden, and cinnamon. I decided to make my own recipe and I must admit, my creation did not disappoint – my husband loved it! I also had some mushrooms and bok choy, which I sautéed together in a tbsp of grapeseed oil and garlic and it was a delicious side.
whole wheat gemelli pasta with roasted butternut squash
Ingredients
Steps
- Step 1
preheat oven to 375 degrees ℉
- Step 2
rinse and slice squash lengthwise
- Step 3
spread coconut oil along inside of each side and sprinkle with cinnamon
- Step 4
add two whole sage leaves to each side
- Step 5
place face down on a parchment-paper-lined baking sheet
- Step 6
poke a few holes on each side with a sharp knife and roast for approx. 30 minutes, or until soft to the touch. Keep in mind that each oven cooks a little bit differently
- Step 7
while squash is roasting, chop up remaining sage leaves and place them, along with butter, olive oil, sea salt and pepper in sauté pan and heat up on low, stirring occasionally
- Step 8
cook the whole wheat pasta, according to the package instructions
- Step 9
once pasta is drained in a colander, place back in pan
- Step 10
take out finished squash and scoop out and mix into the pasta
- Step 11
pour the butter/olive oil/sage mixture on top and mix all together
- Step 12
serve with some chopped parsley on top and with a side salad and a side of sautéed mushrooms and bok choy
- Step 13
enjoy the sweet and savory flavor of Fall!
I have always been passionate about nutrition, healthy living, and integrating nutritional counseling with my artistic vision. Begin your journey, contact me for a free 15-minute phone consultation or sign-up to jump in today.