Phenomenal Phoods

Cheesy Fall Butternut Squash Pasta

Ingredients:

• 8 ounces Banza pasta (I used the wheels)
• 1 butternut squash (cubed (you may notice from my pictures that I went the lazy route and bought pre-cut zigzag butternut squash - I used about 1 1/2 cups))
• 1 cup brussels sprouts (thinly sliced)
• 1/2 cup cherry tomatoes (halved)
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 shallot (minced)
• 2 cloves garlic (minced)
• 2 Tablespoons sage (chopped)
• 1/4 cup walnuts (chopped)
• 1/2 cup shaved or shredded Parmesan cheese
• 1/2 cup goat cheese (crumbled or cut into small chunks)
• Salt & pepper (to taste)

Instructions:

1. Preheat oven to 400 degrees F. and line a sheet pan with parchment paper.
2. Spread the butternut squash, brussels sprouts and cherry tomatoes out on the sheet pan.
3. Toss with 1 Tablespoon of olive oil and the salt and pepper. Spread back out into a single layer on the pan.
4. Bake at 400 degrees F. for 10 minutes. Use a spatula to mix up the veggies and return to the oven for another 5-10 minutes until the veggies are tender when pierced with a fork.
5. Meanwhile, cook the pasta according to the package directions.
6. Reserve 1 cup of the starchy pasta water when draining the pasta after cooking.
7. Using the same pot you cooked the pasta in (I used a dutch oven), heat up the remaining Tablespoon of olive oil over medium heat.
8. Add the shallot, garlic and sage. Cook for about 3 minutes until fragrant.
9. Add the chopped walnuts and cook for another 3 minutes, stirring frequently.
10. Return the cooked pasta to the pot along along with the reserved cup of water.
11. Add the veggies, Parmesan cheese and goat cheese to the pot.
12. Stir until the cheese is melted. Season with salt & pepper as needed.
13. Garnish with additional Parmesan and fresh sage.