Last week, you may have seen that I put up a recipe for Butternut Squash Risotto. The recipe only called for half a butternut squash so I had another half just sitting around! You may remember that Italian food is one of my all time favourites so it was no surprise that towards the end of the week I was dreaming of pasta! I also recently purchased a spiralizer so in putting two and two together I came up with this great dinner that's diet friendly and totally clean.
Ingredients (Serves 4 really generously)
- 1/2 Butternut Squash
- 1/2 Cup Passata (or Diced/Strained Tomatoes)
- 2 tsp Chilli Flakes (Red Pepper Flakes) - optional
- 3 cloves Garlic
- Salt and Pepper to Taste
Method
- Mince garlic and chop butternut squash in to cubes
- Put both in a saucepan over medium heat until squash is soft - you'll want to use a little bit of oil or non-stick spray
- Put the squash, passata and chilli flakes in to a blender and puree it!
- If you want to, heat again for a few minutes
- Serve over pasta/zoodles - whatever you want!!
This also freezes really really well. I have enough in my freezer to probably last the rest of the semester! I put the recipe to serve 4 because I know it depends on your family! If you have two teenage boys you might want to double up hehe!
As always, I would love to know if you try this recipe! Let me know what you think!
Love Always,
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