Getting your tiny turnip to eat more veggies can be hard, I get it. But this recipe is chock full of 'em and so delicious, your little ones won't even know they're eating garlic and butternut squash. The roasted squash is tender and sweet. It makes for the perfect base to your pasta sauce! This recipe is not only warm, cozy, and great for winter months, but so easy to make! Try it out for yourself below. (Of course, not without your special helpers though. Just take a look at how much fine mine is having!)
- 1/2 tbsp of olive oil
- 4 cups of butternut squash, cubed (you want 1/2 inch cubes from a 2 pound butternut squash)
- 2 garlic cloves, unpeeled
- 8 oz. of whole wheat pasta (or any pasta you like)
- 1 cup of vegetable stock
- 3/4 - 1 cup of unsweetened almond or coconut milk
- 1/2 cup of broccoli florets
- 1/2 cup of cauliflower florets
- 1/2 cup of tomatoes
- Freshly ground salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Place butternut squash cubes on large baking sheet and drizzle olive oil on top. Season with salt and pepper. Use hands to toss the butternut squash and olive oil together, then evenly spread out on the pan. Add unpeeled garlic cloves to the sheet--they'll roast in the oven!
- Roast squash for 20-30 minutes or until fork tender. Remove from oven and set aside for a few minutes to cool.
- Cook pasta according to package directions in a large pot until al dente. (My brown rice noodles take me 10 minutes to cook.)
- While the pasta is cooking, you can make the sauce by adding the butternut squash, peeled roasted garlic, vegetable stock, and milk to a blender or food processor. Add salt and pepper to taste.
- Heat oil in a medium pan over medium high heat. Add broccoli, cauliflower, and a pinch of salt and pepper. Sautee for about 5 minutes.
- Once noodles are done, drain, return to pot, and place over low heat. Add the veggies and butternut squash sauce into the pot. Stir to combine.
- Garnish with basil. Serve warm!