Butternut Squash Macaroni
Butternut Squash Macaroni
Yield: 5
Prep time: 20 MCook time: 10 MTotal time: 30 M
Ingredients:
- 1 Bag of Bentilia's Green Lentil Macaroni
- ½ Butternut squash
- 2 Garlic cloves, roughly chopped
- 1 Tsp red pepper + more for topping
- 1 Tsp salt
- 1 Tsp pepper
- ½ Cup coconut milk
- Crushed almonds or pine nuts
Instructions:
- Prepare the sauce by peeling the butternut squash, removing seeds and cubing the meat.
- Boil the cubes in water until softened. Drain and place back in the pot with garlic.
- Using a hand mixer, begin to puree the squash.
- Add in your coconut milk and continue to mix with hand mixer until no chunks are remaining.
- Sauce should be smooth and not too thick (you can add additional coconut milk to thin it out if needed).
- Add red pepper, salt and pepper to taste.
- Cook pasta according to package directions, drain and then toss in your sauce.
- Plate the pasta and add nuts on top. Serve hot.
- Eat up before it's all gone!
Calories
179.55Fat (grams)
9.25Sat. Fat (grams)
4.64Carbs (grams)
19.73Fiber (grams)
4.62Net carbs
15.11Sugar (grams)
1.51Protein (grams)
6.57Sodium (milligrams)
471.60Cholesterol (grams)
0.00