This pasta dish is truly a family favorite. Everyone (and I mean EVERYONE) loves this recipe!
Personally, I believe squash is so good that it should be celebrated all year long. Not just in the fall. I especially love squash in the springtime.
We could all use some colorful, tasty vegetables in our lives these days!
Here’s the ingredient list:
- 2 Medium Delicata Squash (you can use butternut if that is the only option available)
- 1 box of pasta of your choice (you can substitute with gluten free pasta, whole grain pasta, quinoa, or rice – or if you prefer to omit the starch, you can)
- 1 jar of walnut pesto (I prefer fresh pesto if it’s available; if walnut pesto is not available, you can use any type of pesto you prefer or make it from scratch!)
- Fresh sage leaves (Worth splurging for!)
- ¼ cup olive oil or walnut oil
- 1 tablespoon brown sugar (optional)
- Freshly grated parmesan cheese (optional)
This recipe is also easily modifiable for non-dairy, gluten free, and the traditional way, too!
Let’s get cooking. Here are the instructions:
- Half squash, remove stringy insides and all seeds.
- Slice squash into ¼-½” slices. Will look like moons.
- Toss in a bowl with olive oil, salt, and pepper.
- Lay on a foil-lined cookie sheet and bake for about 20 mins @ 450 degrees°.
- Boil pasta as directed while this cooks.
- Fry the sage leaves in a thin layer of olive oil or walnut oil for about 5-10 seconds. (This is the best part of the recipe! If you must use dried sage, you can still fry and use the drippings, but I recommend seeking out the fresh sage.)
- Toss everything together and top with parmesan cheese, brown sugar, salt, and pepper.
This is just one of my many anti-inflammatory recipes. If you’re unsure which foods are best for you, schedule your free consultation today.
I can work with you personally to discover what foods may trigger flare-ups, incorporate healthy food (that you enjoy!) into your diet, and get your health under your control again.
Do you have a delicious anti-inflammatory recipe to share? I’d love for you to share it in the comments below!