Cooler temperatures and rainy days call for this warming bowl of Butternut Squash Pasta with Candied Walnuts.
This sauce is so buttery good, I caught myself eating it straight off the spoon! Roasted butternut squash seasoned with nutmeg, thyme and crushed red pepper flakes that add a little heat! Candied walnuts are added for crunch, protein and omega 3’s!
Butternut squash is one of my favorite fall foods. The bright orange vegetable is a great source of beta carotene providing anti-cancer properties. It is high in fiber, vitamin C, magnesium and contains more potassium than a banana! Similar to pumpkin, butternut squashed can be added to bread, brownie or cookie recipes for healthier baked goods.
- 1 butternut squash, halved and cleaned
- 2 tablespoons olive oil (plus more for roasting butternut squash)
- 2 cloves garlic, minced
- ¼ teaspoons dried thyme
- ⅛ teaspoon ground nutmeg
- 1.5 cups vegetable broth
- sea salt and pepper to taste
- ⅛-1/4 teaspoon crushed red pepper flakes
- 1 pound pasta of choice, cooked according to package
- 1 tablespoon butter (I used earths balance)
- ¼ cup brown sugar
- 1 cup walnuts
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut butternut squash in half lengthways and clean out seeds. Drizzle flesh with olive oil and place face down on parchment paper. Bake for 30-45 minutes or until tender when pierced with a fork. Remove from oven and let cool. When cool enough to handle, scoop out flesh and set aside.
- Meanwhile, add olive oil to a large skillet over medium-low heat. Add garlic, thyme and nutmeg and sauté until fragrant. Remove from heat.
- Add cooked butternut squash, sautéed garlic and spices and 1 cup of vegetable broth to a high speed blender or food processor and puree until creamy. Once blended, transfer back to skillet, stir in remaining broth and simmer on low heat until warmed. Add sea salt, pepper and crushed red pepper flakes. Taste and adjust seasoning as desired.
- Toss cooked pasta with butternut squash sauce. Top with candied walnuts and enjoy!
- Line a baking sheet with parchment paper and set aside.
- In a small saucepan over medium-low heat melt butter and add brown sugar stirring until dissolved. Add walnuts and toss to coat. Transfer to parchment paper and let cool.
Use your favorite pasta for this recipe, include gluten-free options such as brown rice pasta or quinoa pasta. You can even lessen the amount of broth used to make a whipped butternut squash side dish this Thanksgiving!