The Sunday Cookbook: Lentil Pasta with Butternut Squash and Veggies
1 large butternut squash, seeded and cut into small cubes
3 medium shallots, halved
1 small package of mushrooms, sliced
6oz spinach or kale
1lb of lentil pasta, red or green - we sometimes do a combo and use both!
1 cup reserved pasta water
1 tsp garlic powder
3 cloves of garlic, chopped
Nutritional Yeast for serving
NOTE: Besides the butternut squash, the veggies in this dish are easily interchangeable! We normally change the spinach for kale and eliminate the mushrooms to make it nightshade-free.
Preheat oven to 400° F.
Line a baking sheet with parchment paper and add the cubed squash and shallots into the sheet. Drizzle with olive oil and season with garlic powder and sea salt. Roast in the oven for about 25-30 minutes, or until the squash is starting to brown. Halfway through the cooking process, flip the squash to ensure an even cook.
Combine the reserved pasta water and cooked lentil pasta into the mushroom spinach mixture.
Then, add in the cooked butternut squash and shallots, and stir to combine.
Ready to serve!