Maple Butternut Squash & Spinach Pasta
Autumn is here and comfort food is calling me. There is something about butternut squash that screams "fall is here!" Get to the grocery store and pick up orecchiette pasta (if you can't find it, substitute with any of your favorite pastas) and fresh, organic baby spinach. Do yourself a favor and find pre-cut butternut squash - it makes life a lot easier! This dinner is very easy to make and a family favorite. If your family loves pancakes with syrup than this will be an easy sell to the pickiest of eaters. The sweetness of the syrup combined with the rich, full flavor of sage makes the recipe stand out above the rest. Treat yourself tonight!
- 1 package of orecchiette pasta
- 2 Tbsp unrefined coconut oil
- 1 Tbsp olive oil
- 1 Tbsp pure maple syrup
- 1/4 cup fresh sage, minced
- 1 small butternut squash (about 12oz), large-diced
- 4 generous handfuls of baby spinach
- kosher salt and freshly-ground black pepper, to taste
- Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Remove from the heat and drain well. Toss the pasta with just enough olive oil to coat. Set aside.
- Meanwhile, heat the coconut oil in a large pan over medium heat. Add the butternut squash to the pan then add the maple syrup and sage and cook for 10 minutes or until the squash is tender and caramelized.
- Add the cooked pasta and spinach to the pan, and toss with the squash until spinach has wilted. Add salt and pepper to taste. Divide between bowls and serve warm!