Abenaki Butternut Squash Pasta

Abenaki Butternut Squash Pasta is a delightful and hearty dish that combines the sweetness of roasted butternut squash with a rich garlic and sage sauce, served over spiralized zucchini for a light yet satisfying meal. This Paleo-friendly pasta alternative is not only comforting but also packed with nutrients, making it a perfect fall dish.

Ingredients

• Butternut squash - 300 grams, peeled and cubed
• Zucchini - 2 medium, spiralized
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh sage - 6 leaves, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - 1/4 teaspoon
• Parmesan cheese (optional) - 2 tablespoons, grated

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the butternut squash cubes in 1 tablespoon of olive oil, salt, pepper, and nutmeg, then spread them on a baking sheet.
3. Roast the butternut squash in the oven for 20 minutes, or until tender and slightly caramelized.
4. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat.
5. Add the minced garlic and chopped sage to the skillet, cooking for 1-2 minutes until fragrant.
6. Add the spiralized zucchini to the skillet, tossing gently to coat in the garlic-sage oil, and cook for 3-4 minutes until just tender.
7. Once the butternut squash is done, add it to the skillet with the zucchini, mixing well to combine. Adjust seasoning if necessary.
8. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from butternut squash, supporting immune health.
• High in fiber, promoting digestive health and satiety.

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