Autumn Harvest Roasted Butternut Squash Pasta
- 1 acorn squash halved, seeds scooped out/removed
- 1 butternut squash peeled
- cooking spray
- 2 tbsp olive oil + more for drizzling
- 2 garlic cloves minced
- 1 cup diced ham
- 1/2 cup crushed pecans
- 1 cup diced celery
- 1/3 cup dried cranberries
- 3/4 cup feta cheese
- 1 cup kohlrabi greens or other types of greens
- 3/4 cup chopped red onion
- salt and pepper to taste
Preheat the oven to 400 degrees.
Drizzle the cut-side of the acorn squash with olive oil and rub in. Place the squash cut-side down onto a baking tray coated with cooking spray. Place in the oven and bake for 35-40 minutes or until easily pierced with a fork. When done, set aside to cool.
While acorn squash is roasting, take your peeled butternut squash and chop off the bulbous end. Spiralize the body, using Blade C.
Place the spiralized noodles in a bowl and drizzle with olive oil. Mix together to combine and spread out on a baking tray lined with tinfoil. Season with salt and pepper and when the acorn squash is done cooking, place into the oven and roast for 5-7 minutes or until noodles soften. When done, take out and set aside.
When you place the butternut squash noodles into the oven, place a large saucepan over medium-low heat and add in the 2 tbsp of olive oil.
Once the oil heats, add in the garlic and cook for 30 seconds. Add in the red onion and celery. Cook for 2 minutes or until vegetables soften. Add in the kohlrabi greens, ham, and season with salt and pepper.
When the noodles are done, add them into the saucepan with the cranberries and stir to combine.
Plate the mixture into four separate bowls and top each evenly with feta and pecans.
Take your acorn squash and cut each half into four pieces, lengthwise. Top each bowl of pasta with two acorn squash pieces.