I'll admit...I had a butternut squash pasta sauce recipe pinned to try for a good long while. Like, pinned it in the fall over a year ago and never did try it. Woopsie. But, in my aspirations to incorporate a wider array of veggies into my meals on the reg, I decided to twist that old pinned recipe around a bit to give it a brighter flavor and summer flare.
Friend, butternut squash can be a warm-weather food, too! This recipe is super easy and quick to whip up and is satisfying without being heavy.
Serves: 1-2, depending on whether it's used as an entree or side dish.
Ingredients
1 1/4 cup frozen butternut squash pieces
1 cup half-and-half or plain non-dairy substitute (oat or nut milk)
1 drop Nutmeg Vitality essential oil
1/4 teaspoon paprika
1/4 teaspoon salt
1 small lemon, juiced
8 oz. fresh spinach
1 drop Parsley Vitality essential oil
3 drops Lemon Vitality essential oil
Fresh ground pepper
2 cups uncooked tortellini or ravioli (my pick is usually a gluten-free, multi-cheese option)
Instructions
Start pot of water to cook pasta as you prepare the sauce.
Use a food processor or blender to blend squash and 1/3 cup half-and-half into a puree.
Add puree, remaining half-and-half, paprika, and salt to a large skillet; stir over medium heat. Add the spinach to the top of the mixture, cover with a lid, and remove from heat. (This will give the spinach time to wilt in the pan.)
When the water begins to boil, cook pasta according to package directions. Once cooked use a colander to drain water.
Add lemon juice, Nutmeg, Parsley, and Lemon Vitality essential oils to the sauce and stir to combine fully. Add cooked and drained pasta to the skillet and stir sauce over the pasta. Add pepper and any additional salt to taste.
Heads up - you will most likely need to adjust a few of the flavors to suit your tastes; you may want to punch up flavors like the salt or Parsley Vitality...but it really can depend on what your pasta is stuffed with, too. Do yourself a flavor favor and stick with the recipe until you give everything a taste all together so you don't end up with something like an overwhelmingly salty dish. And you can absolutely switch things up more by simply using what's already in your pantry or fridge, such as using a different pasta, like linguini, or adding in some freshly grated romano cheese.
Benefits of Spinach
Boosts your iron, supporting red blood cell function and transporting oxygen around the body.
Supports energy production and DNA synthesis.
Excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.
Benefits of Butternut Squash
Packs a punch because it's low in calories but is loaded with vitamins, minerals, fiber, and antioxidants.
The bags of frozen chunks you can get make it extra convenient to use this veggie any time of year.
Benefits of Essential Oils vs. Fresh Herbs
The oils won't go brown or wilt in your fridge.
They're concentrated, so one tiny drop goes a long way.
Lemon Vitality benefits include immune support and antioxidant properties.
Nutmeg Vitality benefits include cognitive function support, immune support, and powerful antioxidants.
Parsley Vitality also contains antioxidant properties and helps cleanse internal organs so that you can enjoy overall wellness and make the most of every day.
* Not all essential oils are created equal. I only trust one company for their over 25 years of science and sourcing; I won't ingest just anything labeled as an "essential oil." I want to make sure that what I put in my body is pure, natural, free of toxins (such as pesticides), and is created by nature instead of being a series of compounds created in a lab. So many companies cut tons of corners to lower their costs and raise their profits, but that means the quality gets severely lowered as well.
Want to know what questions you can ask your essential oil company to see if their standards match your needs? Check out this free resource!
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