Do you still have that leftover butternut squash from yesterday? Feeling guilty about wasting it?
Well, if you haven’t made one of those amazing recipes that I posted up yesterday, then get your butt to the grocery store and pick up the items for today’s dish, because it’s all sorts of wonderful!
Frankly, butternut squash is pretty magical. When you cut it open, deseed it, chop it up into cubes and get it ready to be roasted, it has absolutely no smell or flavor. Unless you’ve eaten it before, you could never know that it will end up tasting as luxuriously smooth and sweet as it does once roasted.
I would actually love to see someone’s YouTube reaction video when having roasted butternut squash for the first time. I bet there would be a lot of “But how?!”s and “I would have never guessed?!”s and “What is this Tom Foolery – is this a trick?!”s It’s just that good.
It’s funny how we go the whole spring and summer without having this vegetable and then boom! fall hits and that’s all we can think about, as if our taste buds were reborn and we had forgotten it existed. Honestly, it’s hard to think that from May to September, I don’t eat butternut squash. How did I live?!
Alas, we’re here, it’s fall, and it’s time to eat some serious butternut squash.
The best part about this savory zucchini pasta is that it’s packed with loads of healthy natural sugars that result in a seriously addicting bowl of “pasta.”
The wheat berries offer a comforting fluffiness to the dish, while the apricots (after being heated in the skillet) add a subtle bit of sweetness to the zucchini noodles. The creaminess that’s created with the cheese paired with the rich flavors of the roasted butternut squash, this bowl is heavenly. I have a feeling I’ll be using this as a “go-to” fall dish….
Remember, zucchini is made year-round, so don’t fret… it’s okay to eat it in the winter! I figured I’d say that in case you are struggling with the “but it’s not on any of the winter lists of produce!” Thank gosh for the revolving sun, eh?”