Ingredients

The following ingredients have 4 Servings
  • For the Squash
  • 5 cups butternut squash (peeled, seeds removed and cut into 1-2 inch cubes)
  • 1 teaspoon salt
  • 2 teaspoons rosemary (diced (fresh))
  • 1 tablespoon extra virgin olive oil
  • For the Sauce
  • 1/2 teaspoon rosemary
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup and 2 tablespoons coconut cream (or milk)
  • 1 tablespoon lemon juice
  • 1/4 - 1/2 teaspoon red pepper flakes
  • salt (to taste)
  • 2 tablespoons reserved pasta water
  • For the Pasta
  • 10 ounces fusili gluten free pasta
  • 1/4 - 1/2 cup pine nuts (preferably dry toasted)
  • 2-3 ounces arugula
  • 1 teaspoon fresh rosemary (diced)
  • 1/2 cup diced red onions
  • 2 tablespoon capers (rinsed with water and thoroughly dried)
  • 1 tablespoon extra virgin olive oil

Instruction

  • Preheat oven to 400 degrees F. In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.
  • Boil pasta according to package directions, reserving some of the pasta water.
  • In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.
  • Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.
  • Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.