Butternut Squash & Spinach Pasta

Name: Butternut Squash & Spinach Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 1 butternut squash peeled and cubbed; 2 cups pasta; 4 cups fresh spinach; 1/4 cup milk (I used goats milk for dairy-free); 1 cup shredded hard cheese of your choice (I used a sheep cheese for dairy-free); 1/2 cup chicken stock (I used my homemade stock); 1/2 onion (I used white, but red would be best); Dash salt & pepper; Tbsp dried rosemary; 3 tbsp coconut oil

Hi, its me! @cook_2837402

Butternut Squash & Spinach Pasta

Hi, its me! @cook_2837402

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Ingredients

4 servings

1butternut squash peeled and cubbed
2 cupspasta
4 cupsfresh spinach
1/4 cupmilk (I used goats milk for dairy-free)
1 cupshredded hard cheese of your choice (I used a sheep cheese for dairy-free)
1/2 cupchicken stock (I used my homemade stock)
1/2onion (I used white, but red would be best)
Dashsalt & pepper
Tbspdried rosemary
3 tbspcoconut oil

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Steps

1

Peel, cube butternut & squash and cube into 1” pieces. Bake tossed in coconut oil with spices at 450°F for 30 minutes covered with foil
2

Boil pasta with salted water to desired tenderness and then drain.
3

Add spinach and steam with chicken brother for 3-5 minutes and then add squash/onion mix (I used about half to 3/4 of the squash).
4

Add milk and mix until well-mixed together.
5

Serve hot with freshly grated cheese on top!!