Nourish: Butternut Squash + Fennel Cream Sauce

Quick, Healthy + Delicious (even for the little ones)

This meal has become one of my favorite meals to prepare for the family. My 18 month old son loves it, which is a plus! The butternut creates a really rich creamy texture and the fennel adds a unique and subtle flavor that I just love. I am not a chef and I have no formal training in the kitchen. I follow instinct and taste. This is a foolproof vegetarian meal that I believe anyone will find success in making. There are many ways you can reinvent this based on seasonal foods and diet restrictions.

I hope you enjoy it as much as my family does.

Please leave a comment below and tell me what you think!

xx, Stephanie

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INGREDIENTS INSTRUCTIONS

gather your supplies

Makes 2-4 servings

*I usually make two boxes of ravioli or tortellini to feed our family of three

Pasta of Choice

Kite Hill Tortellini, Mushroom Ravioli, Linguine

*I usually make two boxes of ravioli or tortellini to feed our family of three

1/2 Large Butternut Squash

peeled, chopped into 1 inch cubes

1 Large Fennel Bulb

stems removed, cut in quarters and sliced thin

1 Medium Shallot

Chopped

2-3 Garlic Cloves

Chopped

2 tbsp Extra Virgin Olive Oil

2 tbsp of Ghee

(Ancient Organics)

5 oz Can of Whole Fat Coconut Milk

1 Cup Vegetable Broth, more as needed

(Organic Imagine, Low Sodium)

1/2 tbsp Dried Sage

Handful of Fresh Sage Leaves

Black Pepper + Mineral Salt

Optional Toppings

Field Roast Sage and Applewood Vegan Sausage | Kite Hill Almond Ricotta | Baby Portobello Mushrooms | Sautéed Spinach

- Scroll up for Instructions -

let's get cooking!

Heat Olive Oil and Ghee in medium dutch oven on medium heat

Add the shallot. Allow to soften and become translucent, 2-3 minutes

Add Butternut and Fennel

Toss and allow to cook for 5 minutes

Add dried sage, garlic, along with salt and pepper to your taste

Add just enough broth to cover the veggies half way. Toss and cover. Allow vegetables to soften on medium-low heat. Stir occasionally.

Add Coconut Milk and simmer. You should have a chucky sauce that smells divine! Make sure you have enough liquid to create a creamy sauce. Add more broth if needed.

Meanwhile

Boil Water

Cook pasta according to box

Fried Crispy Fresh Sage

In a separate pan, cover bottom of small sauce pan or cast iron with olive oil. Once heated, add sage leaves and toss. You want enough olive oil to coat the sage, but not submerge completely. Once they are dark and appear hard, remove from heat and pat dry with a paper towel. Set aside. Roughly 10 mins.

Almost done!

Once all veggies are fork tender, transfer to a high speed blender and blend until smooth. Add cooked pasta to the sauce and toss to coat.

Plate your food and then add the additional toppings and crispy sage on top.

Enjoy!

Optional Toppings

Baby Bella Mushrooms

Wipe clean and chop into thin slices. Add Olive oil to separate pan and sautéed until brown and all the liquid released. Add a pinch of salt while cooking. Set aside.

Reserve 1/4 Fennel + Butternut

before blending, scoop out some of the veggies and set aside. Add back into sauce for extra texture