Butternut Squash and Zucchini Pasta with Honey Roasted Walnuts and Goat Cheese

The spiralizer is one of my favorite kitchen gadgets, using veggie noodles even just sometimes as a replacement for pasta really helps cut down on calories and carbs. The flavorful butternut squash sauce can be used over regular pasta or zucchini noodles.

Recipe from Inspiralized.

-1.5 zucchinis, Blade A
-2.5 cups butternut squash cubes
-1 medium shallot, minced
-2 medium garlic cloves, minced
-salt and pepper
-olive oil
-2/3 cup milk
-1/3 cup Parmesan Reggiano cheese (optional)
-1/2 lightly chopped walnuts
-1/3 cup crumbed goat cheese
-honey to drizzle
-2 tsp cinnamon

Preheat the oven to 405 degrees. Toss your butternut squash lightly in olive oil and season with salt, pepper and a light dusting of cinnamon. Bake in the oven for 30 minutes, tossing halfway through.

Once the squash is done, place a handful of cubes at a time into a food processor. Pulse until no chunks are left. Continue until all squash is pureed. Place into a bowl and set aside.

In a large saucepan heat a few tablespoons of olive oil. Add the shallots and garlic. Then the squash and the milk. Allow the butternut squash puree to absorb the milk, then season with salt and pepper. Now add the cheese and the zucchini pasta ribbons and stir to combine thoroughly. Allow the noodles to cook in the sauce for a minute or two to help soften them.

Transfer to a plate and top with walnuts, goat cheese and a drizzle of honey.

Dave liked this a lot better than I did, I just wasn't a fan of the squash on squash combination. Dave appreciated the sweetness of the butternut squash with the neutral flavor of the zucchini. I'm not sure if this is a combination that I would make again, but maybe for Dave.


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