Ingredients
Units
Scale
- 1 large butternut squash
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp ghee (sub olive oil)
- 1/2 shallot, sliced thin
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tbsp white wine vinegar
- 2 tsp dried sage
- 1 tsp dried parsley
- 2 tsp fresh thyme leaves (add more for garnish)
- 1 1/2 cup gluten-free stelline pasta
- 1/4 cup pecorino cheese, shredded (sub 1-2 tbsp nutritional yeast for dairy free)
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper. Slice the butternut squash in half, lengthwise, and spoon out the seeds. Add the olive oil to the flesh and season with salt and pepper. Place flesh side down on the baking sheet and bake in the preheated oven for 40-50 minutes or until tender.
- Once the butternut squash is about halfway through baking, place a pot on the stove over medium heat and melt the ghee. Add the garlic and shallot and saute until the garlic is fragrant.
- Pour the chicken broth, vinegar, seasonings, and salt and pepper into the pot and bring to a boil. Add the stelline, stir well, and reduce to a low simmer. Cover and simmer for 12-15 minutes, stirring often. The pasta should be soft and the broth should absorb.
- Once the squash is done baking, remove from the oven and scoop out the flesh. Mash the flesh well and add it to the cooked stelline. Stir to fully combine.
- Add the shredded cheese (or nutritional yeast) and stir well. Serve topped with fresh thyme!
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 10
- Cook Time: 1 hour
- Category: Sides
- Method: Stove Top
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 341
- Fat: 15.1g
- Carbohydrates: 36.8g
- Fiber: 2.8g
- Protein: 15.7g