Italian Zest Butternut Squash Pasta

Italian Zest Butternut Squash Pasta

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 Sweet & Spicy Italian Zest

1 head broccoli, steamed

8 ounces 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.


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