This is the season for butternut squash and other winter varieties. I found a beautiful squash at my local farmers market and could not resist making this pasta dish. It’s a real simple sauce and very easy to make.
1 box of spelt pasta( available online through Amazon)
1 Tbsp. olive oil
1 butternut squash, peeled and cut up into 2 inch pieces.
1 small onion, cut into quarters
½ to 1 cup vegetable broth
Basil, sage, or parsley
1 Tbsp good quality Parmesan cheese
Salt and pepper
Preheat oven to 375 degrees
Line a baking sheet with tin foil or parchment paper.
Place the squash and onion on the pan and mix with the olive oil, salt and pepper.
Roast for 30-40 minutes until the squash is cooked through.
Transfer to a food processor and purée. Now you can slowly
add some stock until you get the desired consistency. It should be quite thick.
Note: You can make this sauce ahead of using it.
Bring a pot of salted water to a boil, add pasta, cook according to package directions.
Throw some broccoli florets into the pot 3 minutes before the pasta is done.
Toss the pasta in the butternut squash sauce, top with some Parmesan cheese and fresh herbs.
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