Butternut Squash Pasta & Garlic Crumble
Since I'm going zero waste, I can't buy pasta anymore, well for now, because I can't find it package free here in Saudi, and I only have one bag of pasta left, I only have two chances so I had to get this recipe right.
I've been juggling this pumpkin/squash pasta recipe in my head for a few weeks now. I knew that it would be delicious and creamy just with the squash, but I wanted it to be more than delicious. I wanted to be orgasmically delicious.
So I kept the recipe in the back of my head until an idea pops up in my head. Then, one day at dawn, I woke up before my alarm and boom, pistachio was the answer! It balances the sweetness of the butternut squash, and since pecans go well with squash, I decided to add them to the mix. Garlic powder and sea salt and oh my oh my. The combination of the flavors is heavenly. Oh and did I mentioned there's a hint of thyme in there. Oh, yes.
My eyes teared up at how delicious this recipe turned out to be. It's that good.
Butternut Squash Pasta & Garlic Crumble
Ingredients
Pasta
- 3 cups of whole wheat penne pasta or your choice of pasta
Sauce
- 2 cups mashed roasted butternut squash*
- 1/2 cup water
- sea salt & pepper to taste
- 1/2 tsp ground ginger
- 1/2 tbsp dried thyme
- cayenne pepper to taste
Garlic Crumble
- 1/4 cup pistachio pieces
- 1/4 cup pecan halves
- 1/4-1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- sea salt and pepper to taste
Steps
- Cook your pasta according to the package instructions. Stirring occasionally so they don't stick together
- For the squash, cut in half and bake faced down on 350F (175c) for 45 minutes
- Scoop out the squash and blend with the remaining sauce ingredients. Taste and adjust to your liking
- When your pasta is cooked, wash with cold water and drain, then mix it with the sauce
- In the same blender or food processor, add your nuts and mix them with the spices.
- Top your pasta with the crumble and some fresh herbs and enjoy!