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Roasted butternut squash with cinnamon, caramelized apples and onion, feta, pecans and honey, tossed through green lentil spaghetti. It eats as a warm pasta or a cold salad, which makes it one of the more useful things to have in the fridge in October.
Keep two ladles of the pasta water back. Tossed into the skillet it pulls everything into a sauce, which is the step that turns this from pasta with things on it into an actual dish.
Preheat oven to 425. In a lined baking sheet, toss butternut squash with 3 tbsp avocado oil, cinnamon, and salt. Bake for 45 min to an hour, or until squash is tender and caramelized.
In a small pot, cook pasta according to package directions. Reserve 2 ladles of pasta water and drain the rest. Set aside.
In a large skillet, heat 1 tbsp avocado oil and sauté the onions and apples until caramelized. Add in the pecans, feta, honey, and sage, and mix well.
Toss the pasta into the skillet with the reserved pasta water. Mix until a creamy sauce develops. Enjoy!
Ingredients
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