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 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!