Having trouble with your kids eating veggies? This Butternut and Calabrian Pasta recipe is the perfect life hack for that.
With carrots, yams, and butternut squash as the base, our Calabrian Pepper & Sweet Tomato Fennel Spread blends perfectly to create a meal you'll be wanting more of.
Butternut squash (halved lengthwise)
2 yams (or sweet potatoes)
2 tbs coconut oil
Salt & pepper
1/4 tsp corianer (or cumin)
1/4 tsp cinnamon
1/2 jar Calabrian Pepper & Sweet Tomato Fennel Spread
1 box pasta (we used red lentil rotini for this recipe and it was delicious)
1 lb ground pork sausage
2 oz goat cheese (or cream cheese)
Butternut squash soup base (optional)
Directions: Preheat oven to 425ºF. Peel yams and carrots and cut into 1" cubes. You can remove the skin from the butternut squash now, or after roasting, we feel that it takes about the same amount of time either way. Cube the butternut squash. Toss yams, carrots and squash with coconut oil until evenly coated (warm the coconut oil to make this a bit easier, you can toss with your hands as the coconut oil will melt with the temperature of your hands). Add coriander, cinnamon, salt and pepper. Place on baking sheet and roast for 45-50 minutes (if you're going to remove the skin on the butternut squash after roasting, keep them in their own section on the tray to make your life easier). Halfway through, mix the vegetables so that they roast evenly. While that is roasting, brown the ground pork sausage in a pan. Cook the pasta and drain. Reserve 1 cup of pasta water. Blend or puree the yams, carrots and squash when they are done roasting. Add browned pork sausage, puree, goat cheese and 1/4 cup of pasta water to a large saucepan. Place saucepan on low-medium heat to allow the flavors to combine. Add 4 tbs of Butternut squash soup to help the puree thicken. Mix well and add cooked pasta. Serve warm and enjoy!