HONEYNUT SQUASH MAC

4 servings, 30 minutes

INGREDIENTS

• 2 medium honeynut squash, peeled and chopped into small cubes (can sub 1 small butternut squash)

• 1 tbsp ghee (for cooking squash)

• Salt & pepper to taste

• 2 tbsp ghee (for cream sauce)

• 1 tsp fennel seeds

• 1 tsp dried rosemary leaves

• 1 tbsp gluten-free flour

• 2 cups oat or almond milk

• 2 finger pinch asafoetida

• 1 1/2 cups kale, chopped, stems removed

• 1/4 tsp freshly Grated nutmeg

• 1 16oz package brown rice noodles (or another gluten-free noodle of your choice)

• Fresh lemon juice for topping

DIRECTIONS

1. Heat 1 tbsp of ghee over medium heat in a large saucepan.

2. Add the honeynut squash. Spread on the pan so that it is evenly coated with the squash.

3. Cover and allow the squash to cook, only stirring occasionally, about 3-5 mins each side.

4. Once the squash is cooked/ tender, add salt & pepper and transfer to a medium bowl and set aside.

5. Next make the cream sauce by heating 2 tbsp ghee over medium heat in the same pan you cooked the squash.

6. Add the fennel and rosemary, saute until aromatic. Whisk in the flour and then the milk, adding more milk to desired creamy consistency.

7. Once creamy, add the asafoetida and kale. Stir and heat on low until kale is wilted.

8. Cook the pasta according to package directions.

9. Stir the cooked pasta into the cream sauce. Stir in the cooked squash. Add salt & pepper to taste and top with fresh lemon juice. Enjoy!

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

Notes

• Great fall pasta for when you want something grounding and a crowd pleaser for the whole family.

• Kaphas can do well with this during the fall months (when there is more vata in the air), but kaphas always want to have pastas, larger grains in moderation, and heavy root veggies in moderation.

• If kapha, increase the amount of greens and veggies in this dish and decrease the amount of pasta.