Butternut Squash Pasta
Overview
Prep Time: 15 min • Cook Time: 45
Total Time: 1 hr
This creamy butternut squash pasta is a fall favorite! This dish is so versatile it can be made with chicken sausage, bacon, or even omit the meat and make it vegetarian!
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what you’ll need:
2lbs butternut squash (I used frozen to make my life easier)
Dried sage
Dried thyme
Red pepper flakes
Avocado oil
1lb Spicy Italian ground chicken
1 small red onion
Chicken stock
Minced garlic
Organic Half and half
White wine vinegar
Cappello’s almond flour fettuccine
Freshly shaved parmesan
Instructions:
Preheat oven to 400
To a baking sheet add the 2lbs butternut squash (I used frozen) and season with 2tsp sage, 2tsp thyme, salt and pepper. I know it seems useless to season something frozen but once’s it’s warm I stir it all together so it sticks!
Add to oven for about 25 min until tender.
While that’s in the oven, chop up 1/2 red onion and set aside.
Cook your choice of pasta according to the package instructions.
Meanwhile, in a skillet on medium high heat add the ground chicken and cook until brown about 7-10 min. Remove the ground chicken and add in the red onion to sauté for a few minutes.
Once the squash is done add to a blender with 8oz of chicken stock and 1 tbs minced garlic. Blend until smooth.
Add in the butternut squash sauce to the skillet with the red onion and simmer for a few min. Taste it and add more salt + pepper if needed.
You’ll then add in the ground chicken, 1/4 cup half and half, and 1tsp white wine vinegar. Mix well and remove from heat. Stir in your pasta noodles and serve! I topped mine with freshly grated parmesan cheese and red pepper flakes, enjoy!!