BUTTERNUT SQUASH PASTA
I am happily teaming up with Kerrygold. They kindly asked me to develop some healthy is funky recipes using Kerrygold butter.
Going back to as to why I wrote my Healthy is Funky Cook & Food book and continue posting recipes on the blog, is to inspire people to eat more healthy and show healthy food doesn’t need to be a boring snooze fest.
And so … here I go : spiralizing your veggies aka making veggie pasta, is such a fun way to introduce more veggies to your daily regime, so watch the video, read my story and enjoy making veggie pasta!
I was immediately happily triggered by the spiralizer. Veggie noodles, pasta whatever you call them look so fancy and pretty. Veggies are good for you, you need to eat veggies every day. Your body can not store vitamin B and C so you need to eat veggies every day to get your daily mineral and vitamin intake.
As long as your vegetable is hard enough, you can spiralize it, courgette (zucchini), beetroot, carrot, butternut squash, cucumber ( brightens up your salads!!) are perfect to work with.
Veggies are low in carbs so when you’re craving pasta but you don’t want all the carbs, just make veggie pasta. Veggie pasta is gluten free.
Butternut squash is one of my favorite veggies. It is a rather denser/harder vegetable so it is a little harder to spiralize however it is worth the effort. The butternut squash pasta is divine.
At home I mainly eat vegan cause that is the lifestyle I embraced and my body responds very well to it. There are only a few exceptions to my vegan lifestyle and one of them is butter. I just love butter for its creamy texture and taste.
And may I say, Kerrygold butter is a good quality butter, it is a butter I can trust. And trust is important.
You know how much I love animals and I happen to know a lot about Kerrygolds policy in working together with farmers who deliver the milk Kerrygold need to produce butter.
Let me explain : in Ireland, 80% of the farmland is used to grow green grass and Kerrygold cows graze outdoors up to 300 days a year. This means these cows are outside (only 2 cows per hectare) and eat mainly fresh green Irish grass. They must be happy cows!!! .
Kerrygold has a very strict policy of the way the cows need to be treated. Independent audits are done!! I like that, a lot!!!
The milk these cows produce is a premium quality milk and that’s why the butter tastes so good and has its golden color.
Kerrygold butter contains among healthy fats also calcium, vitamin A, D and E. Vitamins you need for a healthy happy body and mind.
And back to the butternut squash pasta. Finishing the creamy rich butternut pasta with some melted butter makes the pasta even more rich, creamy and flavorful. Yum!
- Serves 2 persons
- Prep time : 10 minutes
- Bake : 20 minutes
- 1 butternut squash per 2 persons
- 1 à 2 tablespoons olive oil
- Salt and pepper to taste
- A handful of pine seeds
- 1 tablespoon Kerrygold butter
- Fresh parsley
How to make butternut squash pasta?
First things first – how to use the spiralizer
- Top off the stem and the round part of the butternut squash. You only need the straight part of the squash. Use the round end to make mash/puree (see previous blog post PUMPKIN PUREE)
- Peel the butternut squash.
- Put the smaller end around the tiny round hole that is at the top of the metal blades, make sure the hole is in the middle and the squash is as straight as possible.
Press (hard!!) the other end against the blade with the spikes. The trick that will do is that while you turn the handle you push at the same time. So its turning and pushing at the same time.
Also, press down the base with your other hand while you turn the handle, as if you are trying to make your spiralizer grow roots in your counter :)). You need to brace your spiralizer against something so that when you turn the handle, your spiralizer won’t go sliding across your kitchen counter. Believe me, that happened to me the first few times. It’s a tad challenging in the beginning but I am way better at it now.
How to ?
- Make butternut squash pasta, see above.
- Transfer the pasta into an oven dish.
- Coat with olive oil and season with pepper and salt.
- Bake for 20 minutes. Toss around after 10 minutes.
- Meanwhile bake the pine seeds until golden brown.
- Melt the butter.
- Divide the pasta onto the plates. Sprinkle the melted butter over the pasta.
- Top with pine seeds and fresh parsley.
Tip : you can use other spices. You like spicy? Use chili powder or cayenne. You like Italian flavors ? Use oregano, sage or thyme.
If you have questions, email me firstname.lastname@example.org
Until next time.