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?”
Roasted Butternut Squash Zucchini Pasta with Kale, Apricots and Wheatberries
- 1 large zucchini Blade C
- 1/2 cup cubed butternut squash
- 1 tbsp of olive oil + more for drizzling
- 2 tbsp wheatberries
- 1 cup of water
- 1 cup kale
- 4 apricots roughly chopped
- 1 small garlic clove minced
- salt and pepper to taste
- 1 tbsp grated Parmigiano-Reggiano cheese + more for garnish
- Preheat the oven to 405 degrees. On a baking tray, add in the butternut squash. Drizzle lightly with olive oil and mix to combine. Season with salt and pepper. Bake the butternut squash for 25 minutes.
- While the butternut squash is cooking, bring 1 cup of water to a boil. Once the water boils, add in the wheatberries. Bring to a boil again and then let simmer for about 15 minutes or until the wheatberries are fluffy and the water has evaporated. Set aside once done.
- Five minutes before the butternut squash is done roasting, place a large skillet over medium heat. Add in the tbsp of olive oil. Once oil heats, add in the garlic and cook for 1 minute. Add in the kale, season with salt and pepper, and cook for about 2 minutes or until the kale is mostly wilted.
- Add in the zucchini noodles, season with pepper, and cook for about 2 minutes or until zucchini softens. Add in the cheese, apricots and stir to combine. Cook for another minute and then plate into a bowl.
- Top with wheatberries and butternut squash. Garnish with additional cheese and enjoy!