Ingredients
The following ingredients have 4 Servings
- 1 medium acorn squash
- 3 tbsp butter to cook in
- 1 small onion (diced)
- 4 oz mushrooms (sliced)
- 4 cloves of garlic (minced)
- 3 cups broccoli florets
- 2 cups finely chopped kale
- 2-3 cups cooked chicken
- 12 oz pasta of choice (We like the Jovial Brown Rice Pasta Bow Ties for this dish)
- 1 cup full fat coconut milk (or regular raw milk)
- ½ - 1 cup of pasta water
- 2 tbsp nutritional yeast (optional if you don’t have it – it gives the sauce a cheesy flavor)
- 1 tbsp butter
- Sea salt and pepper to taste
Instruction
- You’ll want to cook your squash while you make the rest of the meal. Slice your acorn squash in half and scoop the seeds out. If you have an Instant Pot, you can fill the bottom with 1 cup of water and pressure cook on HP for 15 minutes with QR. If you do not have an IP, you can roast the squash in the oven at 400 degrees for 45 minutes until fork tender.
- While the squash cooks, melt 3 tbsp of butter in a large skillet and add the onion and mushroom with a pinch of sea salt. Cook the onion and mushroom over medium heat for 10 minutes until caramelized and fragrant. You can get your pasta water going at this point too so that you can boil your pasta while you get the skillet ingredients cooked.
- Add the garlic to the onion and mushroom, and cook for a minute. Add the broccoli, kale, and cooked chicken, stir to combine, and cook over medium heat for 10 minutes until the broccoli is fork tender.
- To make the sauce, scoop the cooked flesh of the acorn squash into your food processor and add the coconut milk, pasta water, nutritional yeast, butter, and sea salt/pepper to taste. Blend until smooth and then add this sauce along with the cooked pasta to the skillet with the cooked veggies and chicken. You can add more pasta water, broth, milk or even water to thin the sauce out if you want. Stir to combine and taste for salt and pepper.
