October is a special month for me! Every week this month, I’ve collaborated with some really incredible and inspiring health and fitness bloggers to provide yummy nutritious recipes for you all!
Today I’m collaborating with Kim over at The Coconut Diaries! I have been following Kim on Instagram for a while now and at first her page reeled me in because of all of her incredibly delicious looking recipe pictures. However, after following and reading the messages she includes in her posts, I began to really find Kim as a huge source of inspiration for me! She has a background in biochemistry, but like me, is extremely passionate about health and fitness. Her voice continually promotes positivity and inspiration for others to live a healthy and happy life and I couldn’t be happier to have connected with her through our blogs!
Since we both have blogs with a main focus of providing healthy recipes, we decided to do a recipe swap! We wanted to challenge each other to do something fun and outside our normal wheelhouse of breakfasts and sweets, so we decided to go with a savory dish that we could all enjoy this fall! Apparently we both not only have a sweet tooth, but we both also have a thing for squash….healthy butternut squash to be exact! Check out Kim’s delicious recipe below and don’t forget to head on over to Kim’s blog for my Healthy Butternut Squash Soup recipe too!
The best thing about fall? Squash. Don’t try to debate this, believe me. I’d say 99.9% of the population loves winter squash – whether they realize it or not. The other 0.1%? Babies. Babies that have yet to try squash. Everybody likes squash! There’s so many to choose from. Kabocha squash, acorn squash, spaghetti squash, carnival squash, butternut squash, PUMPKIN (squash), squash squash squash. This blog post actually brought to you by our sponsor: squash.
Most commonly, you see foods and recipes “pumpkin”-ed out for the fall. For example: pumpkin spice latte, pumpkin ice cream, pumpkin spice cookies, even pumpkin oreos! Well I’m here to fight for the attention of Mr. Butternut. Let’s break down all the reasons Butternut deserves to be the most popular squash around town.
- You can flavor it so many ways! If you’re feeling something sweet, cook it with cinnamon and it works. Feeling savory? Let’s go with chili powder and garlic; also works. There we go, done. Flavor hacks.
- It’s softer than many other squash! I don’t know about you, but when it comes to cutting it up, squash can be a vegetable straight from the devil himsefl. But butternut is fairly soft to cut. I like to preserve my wrist and elbow functionality, thanks.
- It’s pretty. It may look so awkward and pale on the outside, but on the inside it’s bright and lovable! #lifemetaphor
- It has the name butternut.
I’m sure there’s more points I can make, but 4 seems like a reasonable number to end at without it seeming like I have an unhealthy obsession. So there we have it. Vote Butternut 2016.
The weather is getting cool here in Washington state, and I’ve been craving comfort foods more and more. I’m a wimp when it comes to cold weather. I grew up in Georgia, and THIS girl does not know the full potential of the winter cold. I neeeeeed warmth to survive. Thus, this recipe resulted. Ta-da! It’s everything warm and comforting you could ask for. There’s deep, savory flavors from the chili and garlic, all perfectly offset by the faint sweetness coming from the butternut squash and sage. More importantly, pasta! Yummy yummy pasta. What’s not to love? Basically everything here is mandatory in your life right now at this very moment.
With love, Kim
- 1 TBSP olive oil
- 1 cup diced onion (about ½ large onion)
- 3 cloves minced garlic (1/2 TBSP)
- 1.5 TBSP fresh sage
- 1 lb (4 cups) chopped butternut squash
- 2 cups vegetable broth (or water)
- ¼ tsp chili powder
- Sea salt & black pepper to taste
- 12 oz uncooked gluten free pasta spirals
- 12 oz frozen shrimp
- ¼ cup almond milk
- ¼ cup nutritional yeast (optional, can use cheese or omit entirely)
- In a medium pot, heat your olive oil and add the diced onion. Once the onion becomes translucent, add the garlic and sage. Cook until the garlic and onion lightly browns.
- Add the butternut squash, broth, chili powder, salt, and pepper to the pot. The liquid should entirely cover the squash. If not, add more broth or water. Let this cook down for 8-10 minutes. Once the squash is soft, remove from heat and let the entire pot cool.
- While the squash is cooling, boil a separate pan of water. Add your uncooked pasta. Let cook for 6-7 minutes, or until the noodles are soft and edible. Strain the cooked noodles and set to the side.
- Repeat the process of boiling water in the pan. Once boiling, toss in your shrimp. Let boil for 3-5 minutes, or until the shrimp turns a pink color, indicating that it is fully cooked. Strain the shrimp and set to the side.
- The pot of squash should be adequately cooled now. Place the contents of the pot into a food processor. Add the almond milk and nutritional yeast to the food processor. Pulse the contents on low until a creamy mixture forms. Once all the lumps of squash and onion are blended down, the sauce is ready.
- In a bowl, pour your butternut squash sauce over the cooked pasta and shrimp. Lightly toss the pasta to completely coat the noodles and shrimp. Serve topped with more fresh sage and black pepper. I also added some sriracha roasted fava beans on mine for a little crunch. Enjoy!
Don’t forget to head on over to Kim’s blog for my Butternut Squash Soup recipe too!
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