October 19, 2010
now that the boxes are unpacked and the kitchen is stocked, we can get back to some of ghtr’s usuals. i feel like it’s been ages since i’ve been able to share a recipe with you! our lovely neighbor gave us a gigantic butternut squash last week, and i’ve been using it for quite a few meals- and this one is a keeper. it’s the best pasta i’ve ever made. the best..? yes, yes, the best.
this meal envelops you with the season’s best. i served it with an easy apple crisp for dessert and felt that fall had officially arrived. it’s so rich, different and comforting- it warms you up from the inside out!
- - 1/2 lb whole wheat pasta
- - 1 butternut squash (about 3 cups), skinned and cubed
- - 3/4 cup of finely chopped walnuts, toasted
- - 2 cups of fresh spinach
- - 1/4 cup honey
- - 1/4 cup nutritional yeast
- - 4 tbs olive oil
- - salt and pepper to taste
- - 2 cloves of garlic, minced
preheat oven to 425F. place the butternut squash in a bowl and toss with 2 tbs olive oil, honey, salt and pepper. place on a pan and roast in the oven until tender; about 40 mins. meanwhile, bring a pot of salted water to a boil and cook the pasta, reserving 1 cup of the salted water after the pasta is finished. in a pan, saute the garlic in the remaining 2 tbs of olive oil until fragrant, about 1 minute. add the butternut squash, walnuts, nutritional yeast and spinach and cook until the spinach has wilted. add the 1 cup of reserved pasta water. add the pasta and toss to cover- serve and enjoy!