Another recipe by culinary expert Erica von Trapp, this Butternut Squash Marinara was inspired by her time living in France when she discovered that tomatoes can be surprisingly wonderful when replaced with other fruits or vegetables in dishes. For example grapefruit instead of tomato in a salad, or butternut squash instead of tomato in a pasta sauce, a perfect seasonal swap for Fall and Winter months. The result is both delicious and stunning, and goes excellent with skinnypasta HIGH PROTEIN Linguine.
MINUTE PREP TIME
MINUTE COOK TIME
– 250g skinnypasta HIGH PROTEIN Linguine
– 1 butternut squash, cut into 1” cubes
– 1 1/2 cup water
– 1 onion, diced
– 4 cloves garlic, minced
– 3 tablespoons olive oil, divided
– 1 tsp. dried oregano
– A large pinch salt + more to taste
Toss your cut butternut squash with 2 tbs. olive oil and a hearty pinch of sea salt. Spread with no overlap onto a baking sheet and bake until starting to caramelize, about 35-45 minutes depending on your oven.
Remove and let cool. Meanwhile, in a large sauté pan over medium heat, sauté your onion with 1 tbs. olive oil and a pinch salt. Stir occasionally. Once starting to get a little golden color, add the garlic, basil, and oregano immediately. Remove from heat, and transfer with a spatula to a blender to not miss any flavor.
Add the cooked squash and water and blend until creamy. Season with salt to taste. Transfer to saucepan to re-heat gently over low heat.
Bring water to a boil and add 250g skinnypasta HIGH PROTEIN Linguine. Cook for 1 minute, check for doneness, strain. Mix into heated sauce and coat well. Serve with sauce and top with fresh basil if desired.
– You can also use some roasted squash seeds to top the dish if you save them during your preparation.
– To make this vegan and gluten free, use a skinnypasta SUPERFOOD TEFF fresh pasta variety.
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