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1 Butternut squash, peeled and cubed
½ White onion, chopped roughly
Spirits & Spice Don Carlos Extra Virgin Olive Oil, to taste
Salt, to taste
Pepper, to taste
Nutmeg, to taste
1 cup vegetable broth
1 cup almond milk
2 tsp Spirits & Spice Under the Tuscan Sun spice
1 head broccoli, steamed
8 oz pasta, cooked
*½ lb. Breakfast sausage, cooked and crumbled.
Grated Parmesan and Spirits & Spice Styrian Pumpkin Seed Oil, to serve
Preheat oven to 400°F (200°C).
Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
Roast for 25-30 minutes, or until tender.
Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
In a large sauce pot over medium heat, add olive oil and Sweet & Sassy Italian Zest spice blend. Cook for about 1 minute, or until fragrant. Add squash puree and cooked sausage crumbles and bring to a simmer, stirring occasionally.
Add cooked pasta and steamed broccoli and stir to combine.
Top with Parmesan and serve.
*For Clean Eating use non-factory farmed / organic and / or heritage breed pork for best results.
