EASY BUTTERNUT SQUASH PASTA SAUCE

5 servings, 40 minutes (mostly cooking time)

INGREDIENTS

• 1/2 small butternut squash, peeled and chopped

• 1 leek, washed and sliced in half lengthwise 

• Ghee for roasting 

• 1/4 cup walnuts, soaked in hot water 

• 3 tbsp balsamic vinegar 

• 3 tbsp olive oil

• 1 tsp fennel seeds 

• 1 tsp thyme 

• 1/4 tsp nutmeg, freshly grated 

• 1 1/2 - 2 cups water or veggie broth (or enough to reach desired sauce consistency)

• Salt and pepper to taste 

• Fresh lemon juice for serving

DIRECTIONS

1. Preheat the oven to 425 Fahrenheit. Toss the butternut squash in ghee Salt and pepper. Brush the leeks with the ghee and season with salt and pepper and place on a baking sheet cut side up with the butternut squash. Roast for 30 mins or until the squash is tender. 

2. Soak the walnuts in warm water while the squash and leeks are roasting. 

3. Add the squash, leeks, walnuts, and all other ingredients to a blender. Adjust the liquid amount to the desired consistency (adding more to thicken the sauce or preserving some of the pasta water from the pasta you are making to thin out the sauce) 

4. Pour over cooked noodles and serve with steamed greens and spritz of lemon juice. Enjoy! 

#kidfriendly #lunch #dinner #italian #vata #pitta #fall #winter

Notes

• Sometimes I have made this sauce and it has turned out a little thick - so, I just adjust the liquid level to make sure it is thin enough to pour over noodles.

• You can add a bit of cheese - parmesan or goat cheese would be yummy - but, if you add cheese, just leave the lemon juice out, its not a good food combo if you leave it in.

• This is a heavy dish, especially when combined with pasta. So, it is not intended for kaphas. But, if you are wanting this and you are a kapha - take out the walnuts and have it as a soup! It would be lovely. OR if you want it as a pasta, thats okay too, just have in moderation, still leave out the nuts, and add loads of steamed greens on top!