Meatless Monday-Butternut Squash and Spinach Alfredo

Jan 5th

Anyone else resolve to eat healthy in 2015? We are in good company! Millions of people make New Years’ resolutions to get healthy, exercise more, eat more vegetables etc… and every year millions of people give up. Got me wondering WHY? Maybe its to much to fast-drastic changes rarely become sustainable habits. Maybe its taste-we get used to tastes and textures that do not transfer over to vegetable centered diet. Maybe its peer pressure-as soon as you decide to eat a certain way someone will inevitably invite you out for pizza. What ever the challenges, I wanted to share tasty recipes in hopes that we can all stick with our resolutions -whatever they may be. For those who are counting 1/4 of this recipe is approximately 450 calories!


butternutalfredo        INGREDIENTS:

3 Cups Cubed Butternut Squash

1 tsp dried Sage

1/2 Onion, diced

3 Cloves of Garlic, minced

1/4 Cup Olive Oil, divided in half

1 tsp each Salt and Pepper

1/2 Cup grated Parmesan Cheese

2 tsp fresh Lemon juice

1/2 Cup Vegetable stock

1 lb Spinach, finely chopped

8 oz short cut pasta



Preheat oven to 425

Toss Butternut Squash with Sage, 2 Tbs of Olive Oil, Salt and Pepper. Roast for 30-40 minutes until tender and golden brown.

Cook Pasta according to the package directions, rinse, drain and set aside.

Heat the remaining 2 Tbs of Olive Oil in a medium sauce pan over medium high heat. Add in diced Onion and Garlic. Cook for 3-5 minutes until they begin to become translucent.

In food processor blend roasted Butternut Squash and the Onion/Garlic mixture. Mix on high until smooth. Add in the Parmesan cheese and Lemon juice. Continue mixing for another minute. Slowly add in Vegetable stock until you get your desired consistency.

Pour the Butternut sauce back into the medium sauce pan. Heat over low and stir in the Spinach. Cook over medium low until the spinach wilts-about 10 minutes. Add vegetable stock if it becomes to thick.

Toss with the cooked pasta and garnish with grated Parmesan cheese. ENJOY!


Credit to for the recipe idea









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