Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 11月9日 09時29分

BUTTERNUT SQUASH MACARONI AND NO CHEESE, please!
We love trying to find ways to add butternut squash into our meals! Butternut has amazing amounts of potassium, and fiber + protein!
2 lbs Butternut Squash (approx. 4 cups), peeled & diced
¼ cup Shallots, diced
2 cloves Garlic, minced
2 Tablespoons Fresh Sage, chopped
2 Tablespoons Olive Oil
1 tsp Salt
1 cup Coconut Milk
1 cup Reserved Pasta Water
8 oz box of gluten free Elbow Noodles
Parmesan (optional topping)

INSTRUCTIONS
Preheat the oven to 400.
In an oven safe skillet, heat oil, then add shallots & garlic.
Sauté a few seconds until fragrant, make sure not to burn.
Add diced butternut squash & chopped sage. Toss until well coated in oil.
Once squash is well coated in oil, place the skillet in the oven & roast for 25-30 minutes until soft.
The last 10-15 minutes of squash cooking time, cook your pasta according to the box directions. Once pasta is finished cooking, make sure to reserve a cup of the pasta water before draining.
Remove the butternut squash from the oven & set aside to cool slightly.
In a blender, combine the butternut squash, coconut milk & up to 1 cup of pasta water until you've reached the desired consistency of the sauce. Season with salt & pepper.
Combine cooked noodles with sauce & serve immediately.

Recipe: @goeatyourbeets​

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