Sriracha Butternut Squash Pasta Sauce

HOLY HELL, it’s the first day of FALL!!!!

This may be my favorite day of the year.

(Well, my birthday aside, because the 7 year old in me is alive and well.)

I looked forward to summer more than ever before this year, and I loved it and soaked it up and enjoyed the sun and the pool and the fresh fruit and love love loved that it was summer.

And now I’m done.

It’s time for fall things – plaid, pumpkin, crunchy leaves, crisp winds, hot tea/cocoa/toddies, boots, Apple Hill, soup…. oh my gosh, I’m crazy excited.

For the most part, the official start of fall here in Sacramento is kind of a joke because we often have 90+ degree weather through the end of September. But we were lucky to have a few cool days last week that really made it feel like fall was coming.

So over the weekend I whipped up a fantastic dish that screams fall to me. Creamy hot roasted sriracha butternut squash pasta sauce!

Oh my goodness.

This is my kind of comfort food. It’s warming and soothing and tastes like the holidays and fall, BUT with a quality brown rice pasta and sauce made from healthy and filling squash, you have nothing to feel guilty about.

I made a fantastic piece of fish to go with this the first night (and you could easily do the same thing with tofu or whatever your choice of protein is), and just crusted it with TJ’s 21 salute seasoning and browned it up in a skillet. I served leftovers with a Field Roast sausage. It’s all delightful.

Sriracha Roasted Butternut Squash Pasta

2015-09-22 13:36:37

Serves 6

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Ingredients

1. 3 C butternut squash cubes (1/2 a pretty average-sized squash)
2. 1 T avocado oil
3. 1 yellow onion, diced
4. 4 cloves garlic, minced
5. 3/4 t celery salt
6. 1 t ground sage
7. plenty of ground black pepper
8. 3 T sriracha

Instructions

1. Preheat oven to 400 degrees.
2. Lightly coat squash cubes with a little avocado oil (not the tablespoon listed above, just a light coating), salt and pepper, and roast for 40 minutes until very tender.
3. Meanwhile, boil water for your pasta and cook according to the package.
4. Preheat a nonstick skillet over medium heat, add the avocado oil and onion and cook for about 5 minutes until tender. Add the garlic, celery salt, sage, and black pepper and cook for about one or two more minutes until the garlic is fragrant but not turning brown. Turn off the heat.
5. Combine everything in your food processor, and add a ladle or two full of the starchy water from your boiling pasta. Blend until smooth.
6. Toss with pasta! Add scallions and more sriracha for garnish.

Flora Foodie https://florafoodie.com/