Butternut Parsley Pasta

Inspired by the one of the last summer herb harvests from the garden. And my badass sister in law, Tatum. 

What You’ll Need:
1 jalapeno, minced
1 inch piece fresh ginger, minced
4 cloves garlic, minced
Olive oil

1 Butternut squash, peeled, seeded, and diced
Dash nutmeg

1 c veggie stock

1 bunch fresh parsley, chopped
1 bunch green onions, chopped

Freshly grated hard cheese, shredded from the block
Sea salt

Whole wheat pr brown rice pasta

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Bring water to a boil for the pasta.

Meanwhile, sauté veggies from part 1 in a large pan with olive oil until aromatic.

Add butternut squash and nutmeg, sauté for 5 minutes. Add veggie stock. Cover and simmer for 10-15 minutes, or until stock is just about cooked down and squash is tender.

Toss with parsley and green onions a few minutes before serving. Top with freshly grated cheese and sea salt. Serve over cooked pasta. 


Serves 3-4, depending on the size of your squash. You’ll make it again, trust me