Butternut Parmesan Pasta Bake 


Warm up a chilly Fall day with a creamy and healthy version of mac ‘n cheese combined with the healthy benefits of vitamin A with the bright orange of butternut squash.


1 medium butternut squash cut into cubes

2 tablespoons of olive oil

4 cloves garlic minced fine

4 cups KAMUT pasta, CHICKPEA or SPELT pasta will also do.

1 cup coconut milk – cream of coconut or unsweetened non-dairy coconut milk

1/2 cup organic vegetable or chicken broth

1 tsp. cumin

1/2 tsp. turmeric

Sea Salt and fresh ground pepper

Preheat oven to 375 degrees and bake squash for about 35-40 minutes until tender.  In a pot, heat olive oil, coconut milk. garlic and spices together and add salt and pepper to taste.

Remove squash from oven and combine with broth mixture and puree with a blender and make smooth.

Cook 4 cups pasta and drain.  Pour squash mixture over pasta and combine and pour into a baking dish.  Grate fresh parmesan cheese over top and sprinkle fresh basil on top.  Bake in oven for 10 minute to melt cheese.

Serve and EnJOY!