From November 2013:
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 Pasta with Roasted Butternut Squash
I medium butternut squash
1 pound whole wheat gemelli pasta
2 TBSP organic butter
3 TBSP extra virgin olive oil
14 sage leaves
1 tsp cinnamon
1 TBSP raw coconut oil
Sea salt and pepper, to taste
Preheat oven to 375 degrees F.
Rinse and slice squash lengthwise. Spread coconut oil along inside of each side and sprinkle with cinnamon. Add two whole sage leaves to each side.
Place face down on a parchment-paper-lined baking sheet. 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.
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.
Cook the whole wheat pasta, according to the package instructions.
Once pasta is drained in a colander, place back in pan. Take out finished squash and scoop out and mix into the pasta. Pour the butter/olive oil/sage mixture on top and mix all together.
Serve with some chopped parsley on top and with a side salad and a side of sautéed mushrooms and bok choy.
Enjoy the sweet and savory flavor of Fall!