Ingredients
Scale
- 1 medium butternut squash, peeled and diced (1 1/2–2 inch pieces)
- 1–2 small- medium shallots, thinly sliced
- 1 tablespoon olive oil
- salt and pepper
- 1 garlic clove, smashed
- 1 cup chicken bone broth (keep it veggie, with vegetable stock)
- 1 cup full fat unsweetened coconut milk
- 2 handfuls baby kale or spinach
- 1/2 cup mozzarella bites and/or Parmesan cheese
- cooked pasta (reserve 1/2 cup of the pasta water)
- 1/4 teaspoon (or more for more spice) red pepper flakes
Instructions
- Preheat your oven to 400F.
- Arrange the diced butternut squash and shallots on a baking sheet. Drizzle the olive oil all over and a large pinch of each salt and pepper. Toss to coat everything.
- Place in the oven (once preheated) and cook for 20 minutes or until the pieces of squash are tender and slightly browned. Place the smashed garlic clove on the baking sheet with the squash and shallots. Let cool for 4 minutes.
- While the butternut squash is cooking, start boiling water and cooking the pasta. Cook according to the package instructions (minus 1 minute). Drain and reserve 1/2 – 1 cup of the pasta water.
- Add the butternut squash, shallots and garlic to a blender. Pour in the broth and coconut milk. Process on high until the mixture is very smooth.
- Using the pot that you boiled the pasta in, pour the pureed butternut squash sauce into the pan. Turn the heat to medium. Add in the baby kale or spinach. Add a pinch of each salt and pepper. Let come to a slow simmer while stirring occasionally. Pour in the cooked pasta, mozzarella bites and red pepper flakes. Toss to coat. Serve.
- Prep Time: 10
- Cook Time: 20
- Category: pasta
- Method: stove top
- Cuisine: pasta