I was so anxious to try this recipe I found on Pinterest. There were some substitutions I made to better fit our family, such as coconut milk over dairy milk. It was quite simple and super delicious. You can make this vegan, whole 30, diary/gluten free, or you could had the dairy and regular pasta. Pretty much whatever works best for your family.
We had ours with ground extra lean turkey and high protein pasta.
Ingredients for sauce
- 4 cloves garlic
- 3/4 red onion
- 2 tsp fresh thyme
- 1 tsp Sage
- 3 cups cubed Butternut Squash
- Butter/ghee
- 1 cup coconut milk (canned full fat)
- 1.5 cups vegetable stock
- 1 Tbsp Butter/ghee
Optional ingredients
- Ground turkey (extra lean)
- Bacon for topping
- Pasta
Steps
- Peel and cube Butternut Squash, boil until soft
- Butter in pan add onion, thyme until it starts to brown then add garlic
- Once your Squash is soft add it to the pan along with vegetable stock cook over medium heat until all is mixed
- Cook your protein of choice I used turkey and cooked in garlic and kosher salt and pepper
- Transfer sauce ingredients into food processor. Pulse food processor while adding the coconut milk
- Cook bacon until extra crispy and chop
- Add salt and pepper to taste
- Mix the sauce over your pasta, I used spaghetti protein noodles
- Add your protein into big bowl and mix all your ingredients
- Top with bacon and sprinkle of thyme
dirtycoffee 