Roasted Butternut Squash Zucchini Pasta with Kale, Apricots and Wheatberries

Roasted Butternut Squash Zucchini Pasta with Kale, Apricots and Wheatberries

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. 

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