Try this delicious recipe from the Electric Kitchen!
1/2 small butternut squash, halved vertically, seeded
3 teaspoon extra virgin olive oil, split
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1/2 cup chopped shallots
3 garlic cloves, unpeeled
3/4 cup water
1/2 cup raw cashews
1 tablespoon balsamic vinegar
10 fresh sage leaves
12 ounces rotini pasta
1 teaspoon chopped thyme for garnish
Directions:
Heat oven to 425°F.
Line baking sheet with parchment paper.
Drizzle squash with 1/2 teaspoon olive oil, sprinkle with salt and pepper, place cut side down on baking sheet.
Wrap shallots and garlic cloves in foil, drizzle with 1/2 teaspoon olive oil, salt and pepper.
Wrap closed and place on same baking sheet.
Place baking sheet in oven and bake for 30 minutes.
Remove pan from oven.
Scoop 1 cup of squash and transfer to a blender.
Add shallots, peeled garlic, water cashews, 2 tablespoons olive oil, vinegar, sage, 3/4 teaspoon salt, 1/2 teaspoon black pepper.
Blend until creamy.
Cook rigatoni pasta according to directions on package in a pot of salted boiling water.
Reserve 1 cup of hot pasta water before draining.
Return rigatoni to pot, stir in sauce from blender, add 1/2 cup of the pasta water to loosen sauce and coat noodles.
Season with fresh thyme and serve.
Serves 4.
Approximate Nutrient Analysis per serving: 530 calories, 14 g fat, 2.5 g saturated fat, 0 mg cholesterol, 900 mg sodium, 85 g carbohydrate, 8 g fiber, 6 g sugar, 17 g protein
Review
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Sooo good! Gourmet taste without gourmet cost or prep! Will make this again :)