I could not even get the plates on the table before the kids dug into this pasta. They absolutely loved it. I thoroughly enjoyed mine as well and will make this again when I need a quick and easy dinner.

You can buy organic canned butternut squash or roast your own. I roasted two large squashes so I could make mashed butternut squash with fresh sage, butternut squash soup (it freezes well), and this yummy cream sauce. You will love roasting your own squash. It tastes amazing.

Directions

1) To roast the butternut squash, first wash the outside and cut the squash in half lengthwise. Scoop out the seeds. Place the squash halves in a large casserole dish. Grate some nutmeg over the top and drizzle with maple syrup (about 1 tablespoon). Rub the syrup all over the inside. Flip the squash over and oil the skin with coconut or olive oil. Pour 1 cup of water in the dish so the edges do not burn. Roast for 40-50 minutes at 400 degrees.

Note: The white dots on the squash are cooked coconut oil.

2) Cook the gluten free pasta. It usually takes about 15 minutes. Remember to run cold water over the cooked pasta for a better texture and to keep the pasta from continuing to cook. Al dente is best to keep more vitamins.

3) In a small saucepan, heat up 2 cups heavy cream without rBGH, 1 cup butternut squash purée with nutmeg & maple syrup flavoring ( 1/4 teaspoon ground nutmeg and 1/2 teaspoon maple syrup), 1/2 cup finely grated Parmesan reggiano, 1 tablespoon Tuscan Himalayan salt (or sea salt with fresh rosemary, sage and lemon zest), and 1 tablespoon freshly chopped sage. Bring to a slow boil and the simmer for several minutes. Make sure you stir this well to blend the squash puree. Add the 1 tablespoon of butter and melt.

4) Stir in the pasta and serve. Garnish with some fresh sage and add some more parmesan.

As you can see, my son enjoyed every last bite.

You can brown some sausage with a clove of garlic, 1/4 cup of chopped onions, some Tuscan Himalayan salt and a tablespoon of maple syrup to create a more gourmet “hamburger helper” style meal. It goes very well with the pasta.

Why You Want to Eat This!

• Butternut squash is rich in vitamin A, C, fiber, manganese, B6, potassium, and K. It is a good source of folate, tyrptophan, copper, B2, omega-3 fats, and magnesium. The fruit provides the antioxidants alpha-carotene and beta-carotene and has anti-inflammatory benefits. It may regulate blood sugar levels and prevent cancer. Specifically prostate, colon, breast, and lung cancer. read more 
• No rBGH cream is a good source of calcium.
• Rosemary is a natural anti-inflammatory, may stimulate the immune system, increase circulation and improve digestion. Shakespeare described rosemary as the herb “for remembrance.” Studies have shown rosemary increases blood flow to the brain and can improve concentration. Many people love rosemary due to its sweet aroma and flavor.
• Sage is also known to improve the mind hence the saying sage advice. Sage may help patients with Alzheimer’s disease and conditions like rheumatoid arthritis, bronchial asthma, and atherosclerosis. The herb has anti-inflammatory properties and antioxidant compounds.
•  The lemon zest has vitamin C and adds a citrus flavor to the Tuscan seasoning and Himalayan Pink Salt.
• This Himalayan Pink Salt has been revered for centuries and hand- mined for two millennia.  This pure salt was formed by an ancient ocean which dried up over 600 million years ago in the Jurassic era. Himalayan pink has 84 minerals and elements including magnesium, potassium, calcium, iron and zinc. The sodium chloride ranges from 97-99%. Many people believe this salt can stimulate circulation, lower blood pressure, remove toxins such as heavy metals from the body, and improve digestion.

Recipe adapted from Country Living October 2002