Try our Butternut Squash Cheese Riced Pasta recipe for a delightful fusion of flavors! This low-carb dish is packed with wholesome ingredients and is both delicious and nutritious. Elevate your dinner with this easy recipe! #ButternutSquashPasta #healthydinners #lowcarbcooking #wholesomefood #easyrecipe
Savor the goodness of Butternut Squash Cheese Riced Pasta—a delightful fusion of flavors and wholesome ingredients. Enjoy a low-carb, high in fiber twist on pasta night that’s both delicious and nutritious. Elevate your dining experience with this easy recipe!
Ingredients:
1 small butternut squash halved, and seeds removed
1/2 shallot
Extra-virgin olive oil
1/4 cup freshly grated gouda cheese
1/4 cup freshly grated cheddar
1/4 cup freshly grated parmesan
1/4 cup fresh breadcrumbs optional, for topping
1/2 cup milk of choice
1/4 teaspoon dried italian seasoning or rosemary
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
kosher salt
Freshly ground black pepper
1 bay leaf
1 box Fiber Gourmet original riced pasta
Step 1
Preheat the oven to 400°F. On a lined baking sheet, place the butternut squash skin side up and shallot. Drizzle them with olive oil and roast for 20-25 minutes, or until the squash is soft.
Step 2
While the squash is roasting, grate all your cheeses into one big bowl and set aside.
When the squash is out of the oven, reduce the oven to 350°F. If using them for topping, scatter the breadcrumbs on an unlined baking sheet and drizzle with a tablespoon of olive oil. Season with salt and bake for 9-10 minutes or until golden, then set aside.
Step 3
Let the squash sit until it is cool enough to handle, then scoop out the soft inside (around 1 cup of it). Add the squash to a blender along with the milk and shallot. Blend until very smooth.
Step 4
Place the large sauté pan over medium heat. Add in a few tablespoons of olive oil, then all the spices. Cook, stirring constantly, for 1-2 minutes, or until the spices are fragrant. Add the butternut purée and the bay leaf and reduce the heat to medium-low. Season generously with salt and pepper.
Step 5
While the butternut purée is on the stove, cook the riced pasta for 5 minutes less than the instructions indicate.
Step 6
Remove the bay leaf from the butternut mixture. Transfer the riced pasta directly into the butternut sauce. Stir to combine.
Step 7
Alternate between adding a handful of cheese and splashes of water (if needed), stirring constantly as the cheese melts into the pasta. It should become thick and creamy, almost like risotto.
https://fibergourmet.com/blogs/recipes/butternut-squash-cheese-riced-pasta
https://fibergourmet.com