Fall is here, and so is my affinity for everything butternut! Though I’m not normally a pasta gal, Perfect Earth sent me a few packages of their gluten-free pastas to try, and I LOVE them. They’re made of rice flour and chia seeds, and a few of their varieties have whole chia seeds on the outside of the noodles, which is honestly a baller move. My old problem with pasta was that it just never sat well with me, felt like a heavy ball of dough in my stomach, and always made me nauseous. This brand didn’t. #winning
My inspiration for this dish came from my alarming craving for fettucine alfredo, but my equally alarming fear of taking the fetal position all night. This butternut squash “cream” sauce was light and delicious. I used two of my favorite herbs that epitomize fall, sage + thyme! Roasted them up in some olive oil, and used that herb-infused olive oil to flavor the sauce. Genius, if I may say so myself.
Alright, now for the recipe. From now on, when I post recipes, I’m going to try to include alternative ingredients that you probably have in your kitchen, if you don’t have what I’ve listed below. Let’s get into it.
1 butternut squash
1/2 pound bacon, cooked, drained, and diced
3 Tbsp olive oil
3 cloves garlic, minced
1/2 cup bone broth (alt: chicken/vegetable stocks/broths)
1 bag Perfect Earth pasta, cooked (alt: literally any other pasta)
1/3 cup Daiya Cheddar-Style Shreds (alt: cheddar)
Salt + pep
Cayenne pepper (optional)
1. Prep your butternut squash. You can either boil or roast it, but I recommend boiling for time’s sake. Cut it into cubes and boil it for 15 minutes, or until you can poke a fork through it. Drain and let cool
2. Heat olive oil in a separate saucepan. Add minced garlic, and a few sage + thyme leaves. Put it on a low heat, and stir every once in a while. Let it simmer to infuse all of the flavors together in the oil
3. In a food processor, add cooked butternut squash, bone broth, a few dashes of salt, and black pepper. Purée until smooth
4. In a large pan, add the butternut squash purée, olive oil blend (take the leaves out first), cheddar shreds, and chopped bacon
5. Add pasta, toss thoroughly, and let simmer for about 5 minutes
6. Top with bacon, fresh sage + thyme, and cayenne pepper for spice. Enjoy!