Gluten-Free Butternut Squash and Sage Pasta
This pasta is an amazing fall staple that will have you craving it every week during the season. You get that small hint of cinnamon mixed with the flavor of the sage and it's an amazing flavor combo
Ingredients
- 1 medium butternut squash, Peeled, seeds removed, and cubed
- 10 fresh sage leaves
- 4 garlic cloves sliced
- 2 cups spinach chopped
- 1 box gluten-free pasta
- 3 tbsp grass-fed organic butter
- 1 tbsp ghee
- 1/2 tsp salt
- 1/4 tsp pepper
- dash of ground cinnamon
Instructions
- Butternut Squash
- Preheat oven to 400°
- peel and remove seeds from butternut squash then dice into cubes
- add olive oil, salt and pepper
- roast for 30 minutes
- Pasta
- In a large pot, boil water with a little salt.
- Cook pasta according to the package. Just ensure it's not mushy
- In a large pan, heat the butter and ghee and melt
- add the garlic, walnuts, and sage. Turn off the heat so it doesn't burn. I like to cook it all with the heat off so nothing burns
- Once pasta is cooked, turn the heat back on to low and add the spinach, pasta, and cooked squash. Add about a tablespoon of the pasta water and mix all together.
- add the salt, pepper, and cinnamon and mix with tongs.
- adjust seasoning to your liking