Pasta with Butternut Squash and Sage


I made this for dinner tonight.  Elise can sometimes be picky with her vegetables.  It depends on the dish.  If it’s peanut satay or thai curry she will happily gobble them up.  Anything involving broccoli is a hit.  Spinach can be picked around one day and devoured the next.  If you have a picky or even randomly picky eater this recipe could be a winner for you.  Again it is from “Moosewood Restaurant Cooking for Health” (The Moosewood Collective). Beautiful bright orange butternut squash from our delivery was teamed with onions, red peppers, chili, garlic, thyme, nutmeg, vege stock, apple cider vinegar (diluted with water and a little honey instead of white wine), sage, and pecans.  I threw in some spinach before blending it at the end and we had it over 100% buckwheat noodles (King Soba).  This one is a keeper!  Elise happily ate it and loved the pecans on top.  Paired with mixed leaf salad – spinach, lettuce, radicchio, carrot, and pumpkin seeds and homemade wholegrain mustard and honey dressing.  Mmmmmm!

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