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
1 Butternut squash, peeled, seeded, and diced
1 c veggie stock
1 bunch fresh parsley, chopped
1 bunch green onions, chopped
Freshly grated hard cheese, shredded from the block
Whole wheat pr brown rice pasta
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