We are in full fall food mode! Many of our meals have fall squash, pumpkin, apples, and sweet potatoes all locally grown in Virginia.
Today we made apple cider donuts, butternut squash, apple, pumpkin pasta with fresh sage, and sweet potato pie with homemade whipped cream. This post is about the pasta! I will post the other recipes later this week.
• 2 tablespoons ghee (could use olive oil)
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 cups butternut squash cubed (I used half of a butternut squash- could use acorn squash)
• 2 apples, cubed (I used gala apples)
• 4 fresh sage leaves, 1 chopped, 3 for garnish
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 15-oz. can pumpkin puree
• 1 cup vegetable broth
• 1 can full fat coconut milk
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• Pecorino grated for garnish
• Pasta of your choice ( I used half a 12oz box of thin spaghetti)
1. Start with a large, deep skillet over medium heat.
2. Add the ghee to the skillet followed by the onion, chopped sage, and a pinch of salt.
3. Sauté until the onion is translucent.
4. Stir in the cinnamon & nutmeg.
5. Add the butternut squash, apples, and garlic to the skillet and cover for 10 minutes stirring every few minutes to make sure nothing sticks.
6. Next fold in the pumpkin puree, vegetable broth, and coconut milk.
7. Season with 2 teaspoons of salt and bring the mixture to a simmer. Continue to cook, stirring occasionally, for 15 minutes, until the sauce has thickened. If the mixture is too think add an additional 1/4 cup of vegetable broth.
8. While your sauce is simmering cook the pasta according to the package directions and drain.
9. Place pasta on your plate. Spoon the apple, squash, pumpkin mixture on top of the pasta.
10. Garnish with fresh sage and pecorino (if no allergy).
My family loved this dish. It was simple, fairly quick, and very nutritious. In fact Shelton was in the clean plate club tonight!
Happy Fall Y’all