Butternut Squash Pasta
For all those readers just interested in the food and not the food facts/story, skip down to the first picture and it will take you to the recipe! For those ready for the full crazy adventure....let's do this.
This dinner has become a fan favorite in our household! So many rich and delicious flavors in a beneficial dish! My husband and I rarely go out, but when we do, we usually go to our favorite restaurant on the water- the Icehouse. They used to make a butternut squash ravioli dish that was my absolute faaaavorite. I wouldn't even look at the menu. "I know what I am having!!!" Then one day it just wasn't there anymore!!!! Nooooooooo! I think I made the waiter sit there for a good chunk of time before I could even bring myself to open the menu. No. Butternut. Squash. Ravioli?!?!? Whaaaaat! CALAMITY!!!! I would dream about it all the way to the restaurant! What was I supposed to do?!
There was only one thing TO DO..... make my own version of course!!!! The flavors just pair so well together and melt in your mouth! The secret ingredient is the brown butter sauce that ties it all together...mmmmm. Feel free to make a lighter version by reducing the amount of butter/swapping for only olive oil, OR taking out the noodles. It still tastes great on a bed of butternut squash. Today's blog will be the whole shebang though. It's just too delicious not to share!
So let's go over all the good-for-you things in this meal:
-Butternut Squash. This is the main ingredient taking the spotlight today, and for good reason! Butternut squash contains vitamin A, vitamin C, dietary fiber, zinc, protein, folate, potassium, and antioxidants. It helps to regulate blood pressure, is heart healthy, is good for your eye health, improves digestion, improves circulation, and improves bone density. Butternut squash also assists in boosting the immune system, lowering cholesterol, and balancing electrolytes. PLUS it tastes delicious!
-Garlic. Garlic helps with digestion, aids in lowering cholesterol, regulates blood sugar levels, lowers blood pressure, aids in preventing cancer, contains antioxidants, and can help fight illness or colds.
(information above obtained from organicfacts.net)
-Spinach. Spinach contains fiber, vitamin K, calcium, iron, magnesium, vitamin B, and vitamin A. Spinach also aids in eye health, cognitive function, immune system function, and in preventing cancer.
-Pecans. Pecans contain vitamin E, magnesium, protein, fiber, reduce cholesterol, and are heart healthy. They also contain antioxidants and are ranked fourteenth in overall antioxidant capacity!
(information above obtained from the book 101 Foods That Could Save Your Life by David Grotto R.D.)
Time to make this delicious meal!
Ingredients:
-2 Tbsp of Butter
-Chicken Tenders (add for some more protein or leave out if you wish!)
- 8-10 oz of Fresh Spinach
-Handful of Dried Cranberries
-1/2 Cup Pecans
-1 Clove of Minced Garlic
-Butternut Squash
-Pasta Noodles
-Seasoning to taste
-Pinch of Brown Sugar
-Olive Oil
Large Sauce Pan/ Skillet big enough to hold your pasta dish
Small Sauce Pan for candied pecans and brown butter sauce
Cookie Sheet
Noodle Pot
Cook time: Approximately 45 minutes
Start by preheating the oven to 400 degrees.
The next step will bring back some jack-o-lantern making memories! De-seed, peel, and cut the butternut squash into bite size pieces or so. Cut the butternut squash in half lengthwise, use a spoon to scoop out the seeds, and then carefully slice the skin off the outside with a knife again.
*This is probably the most time intensive part of the recipe. Butternut squash can be difficult to cut, so if you aren't looking for an arm and hand workout via chopping, you can either buy pre-chopped and peeled butternut squash at the grocery store, OR you can cut the butternut squash in half, remove the seeds, and roast it just like that. Keep in mind they will take a little longer to roast this way since they are larger. Roast until softened.
Once your butternut squash is chopped into chunks, toss in olive oil and place into the oven for about 30 minutes, or until softened.
Next make your pasta according to package instructions.
Time to candy pecans. Oh yeahhhh! Brown a bit of butter on high-medium heat (just enough to coat your pecans- I used a little over a 1/2 Tbsp or so) in your small sauce pan. Once your butter is caramelized, toss in your pecan pieces. Make sure the nuts are coated and then add a small pinch of salt and a big pinch of brown sugar to "candy" the pecans in. This will give them a great sweet and salty flavor that pairs really well with the smooth butternut squash and the tart cranberries.
Once candied, set aside with your dried cranberries to assemble later.
Brown butter sauce time! Like I said, if a little butter makes nutritious things delicious and makes you crave them and eat them more, bring on the butterrrrr! Add the remaining butter to your small sauce pan on the high-medium heat until caramelized. Remove from heat once completed.
Almost to the end! Now for sauteed spinach. Heat either a little butter or olive oil in a pan and add in your minced garlic. Next add in your spinach leaves. You can use as much or as little as you wish. I think I used a little over a 1/2 lb. This may seem like a lot but don't worry it will cook down! My pan always starts out overflowing and then once it cooks, I always think, wait, that's it?!
Time to add it all together! Don't tell my husband I used an extra dish to make it layered all nicely....he may never help me with dishes again!
First start with your noodles, then add in your roasted butternut squash chunks.
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Sprinkle in the cranberries and candied pecans.
Add your sliced chicken on top and then pour that delicious brown butter sauce all over your dish. mmmmmmmmmm!
We hope you enjoy this dinner as much as we do! Until next time!
Let's get to Cookin'
~Abigail
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