Creamy Butternut Squash Sauce Over Beef & Red Lentil Pasta
High fiber & protein and packed with nutrients, this healthy butternut squash sauce over beef and lentil pasta is the epitome of *healthy* comfort food.
Ingredients
- 1½ cups Butternut Squash peeled and cubed
- 1 tsp Extra Virgin Olive Oil
- 8 oz Red Lentil Pasta dry; spaghetti shape optional
- 1 lb Ground Beef
- 4 cups Kale Leaves chopped
- 3 Garlic Cloves crushed
- 1 cup Coconut Milk canned
- 1 tsp Sea Salt
Optional
- Parmesan cheese grated, as a topping
Instructions
- Preheat the oven to 400°F (205°C).
- Toss the butternut squash in the oil and bake in the oven for 20 to 25 minutes, until fork-tender.
- Meanwhile, cook the spaghetti according to package directions.
- Heat a large pan over medium heat and add the ground beef. Cook for five minutes, stirring frequently. Add the kale and continue to cook for another five minutes or until the beef is browned.
- Combine the cooked butternut squash, garlic, coconut milk, and salt in a blender. Blend on high until smooth and creamy, venting for steam to escape as needed. Add this sauce to the pan with the beef and kale and stir until well combined.
- Divide the pasta between bowls and top with the beef sauce. Enjoy!
Notes & Tips
- Refrigerate in an airtight container for up to three days. Freeze the sauce for up to three months.
- One serving is equal to approximately 1 1/2 cups. 1/2 cup of dry spaghetti is equal to 128 grams or 4.5 ounces.
- Shortcut: Use canned butternut squash puree or even pumpkin puree as a quick alternative
- Additional Flavor: Add smoked paprika to the sauce.
- Additional Toppings: Fresh sage or red pepper flakes.
Notes
Nutrition Facts:
- 591 calories
- 37 grams protein
- 29 grams fat
- 8 grams fiber
- High amounts of beta-carotene & Vitamin B12