A tray of freshly roasted butternut squash pairs perfectly with Solely Banana Pasta and a clean vinaigrette made with olive oil, lime juice, sea salt, and black pepper. Tossed with sweet cilantro and warm walnuts, this dish is sure to satisfy your cravings for whole, real foods!
Servings: 4
Prep Time: 5 minutes
Cook Time: 4-6 minutes (plus additional time to roast butternut squash)
Ingredients:
- 1 box (3 cups dry) Solely Banana Pasta
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 4 cups roasted butternut squash (see recipe below, prep this in advance to save time on actual Banana Pasta recipe)
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup toasted chopped walnuts
Directions:
- Fill a medium pot about two-thirds full with water and bring to a boil. When boiling, add the Solely Banana Pasta and boil until soft, 4-6 minutes.
- Strain pasta in a colander and set aside.
- While the pasta is cooking, add the olive oil, lime juice, sea salt, and black pepper to a large mixing bowl. Mix well.
- Add the cooked Solely Banana Pasta and the roasted butternut squash to the bowl and gently toss together until everything is coated in the olive oil mixture.
- Add the cilantro and toasted chopped walnuts and mix well again.
- Serve between 4.
- Store any leftovers in the fridge in an airtight container for up to 5 days.
- Enjoy!
Roasted Butternut Squash:
Ingredients:
- 4 cups cubed butternut squash
- 1 tablespoon olive or avocado oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Directions:
- Preheat your oven to 400 F (205 C).
- Add olive or avocado oil, sea salt, and black pepper to a large mixing bowl.
- Add cubed butternut squash to the bowl and toss well so that it is covered in the olive oil mixture.
- Arrange on a baking tray lined with parchment paper.
- Bake in the oven for 45 minutes, tossing every 15 minutes.
- Remove from the oven and allow to cool a few minutes prior to serving.
Notes about the recipe: Chopped walnuts can be toasted in the oven at 350 F (180 C) for 3-4 minutes. Toasting them brings out their sweet, nutty flavor, and adds a warm depth of flavor to this recipe.
Credit: Recipe prepared by Sarah Steffans
