A family favourite, this butternut squash pasta is total comfort food. It's both flavourful and belly-filling. Bonus? It's packed with skin-loving benefits.
4cupsbutternut squash(peeled and chopped into 1/2" cubes)
1lbground meat of choice(grass-fed beef, turkey, chicken, etc.)
2cupsbaby spinach(roughly sliced)
1/4cupfresh parsley(chopped)
1/2tspgarlic powder
1/2tsponion powder
3tbspextra virgin olive oil
1tspsea salt(or to taste)
Instructions
Cook noodles according to package instructions.
In the meantime, add avocado oil to a large pan and warm over medium heat. Add the onion, mushrooms, 2 of the 3 cloves of minced garlic, 1 tsp of thyme, and 1 tsp of rosemary. Saute until onions are translucent and mushrooms soft (about 5-7 minutes).
While the mushrooms are sauteing, bring a large pot of water to boil. Add the squash and boil until fork tender (about 5-7 minutes).
Once the squash is done, strain and add to a large bowl along with the onion/mushroom mixture.
In the same pan, warm 1 tbsp of avocado oil over medium heat. Add the ground meat along with sea salt + remaining thyme and rosemary. Cook through.
Once the meat is cooked, add to the large bowl with the onion/mushroom/squash.
Then add the cooked pasta, spinach, parsley, garlic powder, onion powder, lemon juice, olive oil and sea salt to the bowl.
Mix until the pasta is well coated with the veggies and seasoning.
Serve immediately.
Notes
For the pasta, I used one box of Jovial’s Organic Brown Rice Fusilli.For the squash, if you have the time consider roasting it in the oven at 400F for 30-40 minutes (or until fork tender). Drizzle with avocado oil beforehand and sprinkle with your desired herbs/seasoning. This will provide a delicious caramelized flavour to the squash.To save time, purchase pre-diced and frozen butternut squash cubes.