This dish is sweet, rich and 100% unprocessed! It’s perfect for fall and the cooling temperatures.
I’ll be cooking with butternut squash a lot this season, so look out for a few more recipes 🙂 It’s high in fiber, vitamin A, potassium and many other vitamins, minerals & antioxidants. So not only is it absolutely delicious, but it’s nutrient dense and super healthy.
This recipe is SO easy – hands on time is 15 minutes tops.
TIP: Pre-make a few organic chicken breasts at the beginning of the week! They are great to throw in salads, sandwiches and heat up for dinner for recipes like this.
Butternut Squash Alfredo
Active time: 15 minutes Total Time: 50 minutes Serves 2-3
1 butternut squash, cut in half lengthwise
1/2 can full fat coconut milk
1/2 cup broth, to thin
1 garlic clove, peeled
1 tsp salt
1/2 tsp pepper
2 small cooked chicken breasts, shredded (optional)
1 spaghetti squash, halved
Shaved parmesan to top
Preheat your oven to 400 degrees.
Place both squash, seed sides down, in a baking dish, and fill with 1/4 inch of water. Bake for about 40 minutes, or until the skin can easily be poked with a fork.
When the spaghetti squash is done, flip it, scoop out the seeds, and use a fork to remove the “noodles.” Toss these in a bowl and set aside.
Scoop out and discard the seeds of the butternut squash. Scrape out all of the meat and put it in a food processor or blender with the garlic clove. Pulse until it’s all broken down. Slowly add the coconut milk and broth, and continue to blend until the sauce reaches the thinness you like. Add salt and pepper and blend in.
Serve sauce atop the “noodles”, and top with parmesan cheese.