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Butternut Squash Pasta |  Vegetable/Fruit Day

Recipe adapted from cookieandkate.com
Makes 4 servings, each serving 12 oz veggie allowance

Ingredients
  • 2 cans Palmini, drained and rinsed well
  • 1 lb cubed butternut squash (fresh or frozen)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup vegetable broth
  • 1 TBSP Olive Oil
  • 1 TBSP fresh sage, finely chopped
  • 1/8 tsp red pepper flakes (optional)
  • Salt
  • Pepper
  • Flavor God Cheese flavoring (optional)
Directions
  • Warm ½ tsp olive oil in a large pan over medium heat. Add sage. Saute until crispy.
  • Transfer sage to small bowl. Sprinkle with salt and set aside.
  • Add remaining oil, squash, onion, garlic and pepper flakes to pan.
  • Season with salt and pepper.
  • Cook, stirring occasionally, for 10 minutes.
  • Add vegetable broth.
  • Bring to a boil.
  • Reduce heat and simmer until squash is soft and liquid mostly gone (15-20 mins)
  • Remove from heat
  • Using an immersion blender, puree butternut squash mixture until smooth.
  • Note, if you don’t have an immersion blender, move mixture into a regular blender to create puree then return puree to pan.
  • Season with salt and pepper to taste.
  • Add Palmini, gently mixing until pasta is covered.
  • If sauce is too thick, add water and/or additional vegetable broth until desired consistency.
  • Add additional pepper flakes, salt and pepper to taste.
  • When serving, garnish with sage and sprinkle with cheese flavoring
  • Enjoy!
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