40 oz cubed butternut squash
4 tbsp avocado oil, divided
2 tsp cinnamon
½ tsp salt
1 onion, chopped
2 apples, peeled and cubed
¼ cup chopped pecans
1 (8-oz) block of feta cheese, roughly chopped
2 tbsp honey
1 tsp ground sage
1
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.
2
In a small pot, cook pasta according to package directions. Reserve 2 ladles of pasta water and drain the rest. Set aside.
3
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.
4
Toss the pasta into the skillet with the reserved pasta water. Mix until a creamy sauce develops. Enjoy!
CategoryAutumn, Child-Friendly, Entrées, Gluten-Free, Holidays, Pasta, Rosh Hashana, Salads, Seasonal, Side dishes, Thanksgiving, Vegetarian
Ingredients
40 oz cubed butternut squash
4 tbsp avocado oil, divided
2 tsp cinnamon
½ tsp salt
1 onion, chopped
2 apples, peeled and cubed
¼ cup chopped pecans
1 (8-oz) block of feta cheese, roughly chopped
2 tbsp honey
1 tsp ground sage