Sunday, November 13, 2016

Squash (or Pumpkin), Kale (or Spinach) and Walnuts Pasta

Healthy Benefits
Squash is an important source of many nutrients, including vitamin C, magnesium, and other antioxidant compounds. These vitamins and minerals are important antioxidant components in the body, which help to neutralize free radicals throughout the body.

    • 2 cups (2 servings) linguini or spaghetti 
    • 3 tbsp / 45 ml olive oil
    • 2-3 garlic cloves, finely diced
    • 2 cups of cubed butternut squash / pumpkin*
    • 1 handful of kale or spinach
    • ½-1 tsp chili flakes (depending on level of heat and your preference)
    • ½ lemon, zest and juice
    • salt and pepper, to taste
    • 1/4 cup walnuts, finely chopped
  1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake at 435º F for about 40-45 minutes, until butternut squash turns soft and gets lightly caramelized.
  2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chili flakes and cook for another minute or two stirring frequently.
  3. Cook pasta for a minute shorter than you would normally.
  4. Mash half the squash with a potato masher. Put both mashed and whole butternut squash chunks into the pan with chili and garlic.
  5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chili if needed.
  6. Serve immediately with chopped walnuts and lemon zest on top.

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