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Butternut Squash Noodles with Winter Pesto

Posted by cleanteam


Healthy gluten-free noodles and a uniquely delicious pesto make for a wonderful warming meal. Using winter greens means you can stick to local and seasonal eating; better for your body and better for the planet. All ingredients provide you with a hearty dose of nutrients, including vitamin C to keep winter colds at bay. We LOVE this recipe and it's such a snap to make. Enjoy.
Serves 2

1 butternut squash, peeled
1 cup almonds, toasted
4 cups chopped winter greens: dandelion, kale, chard, etc.
2 garlic cloves, peeled
½ cup olive oil
sea salt to taste

For the noodles:
Using a peeler, peel the butternut in long strips to make noodles (pappardelle-style). Set aside.

To make the pesto:
Add the almonds, greens, and garlic to a food processor.

Pulse to break everything down.
Once the pesto is coarsely blended, drizzle in the olive oil in a slow steady stream while you continue to blend, until the pesto is thin and spreadable.

Set aside.

To make the noodles:
In a large saute pan, warm 1 tablespoon coconut oil and 2 tablespoons olive oil.
Cook the noodles until soft, 3-4 minutes, stirring often to prevent sticking but being careful not to break the noodles apart.

Once the noodles are cooked through, stir in about ½ cup of the pesto and gently incorporate in with the noodles.

Serve warm. Or it's also delicious cold in the summer months. Either way, enjoy a healthy pasta and versatile pesto!



Recipe: Frank Giglio
Photography: Jenny Nelson

Topics: Clean Eats, vegan


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