April 11, 2012

Butternut Squash and Avocado Cream Pasta

In today's post I am getting back to the ABC blog's roots!  Between moving from Corpus Christi, TX to Jacksonville, FL, settling into a new home and community, starting several new jobs, and making it on my own while Bo was away for a few weeks, I haven't had much energy or much time to dedicate to creating new recipes.  Well, today's post changes all of that.  I have a WONDERFUL new recipe to share with all of you!

Footnote: Thanks for sticking with me these past few weeks!

So let's get right to it!  Last night I was craving pasta...which was weird...at least for me.  As some of you might know, I am not the world's largest pasta fan.  Usually, I will choose rice/millet/barley/quinoa/bread over pasta any day of the week!

Well, not last night.  

Pasta was on the brain, and nothing else would suffice!  Thankfully I had roughly two servings left over from a box that I had opened for my mom a couple of weeks ago.  After adding some colorful vegetables and a homemade sauce, there was plenty for a hungry Bo and I for dinner.

A creamy sauce, hearty vegetables, and complex flavors define this extra-ordinary pasta dish.  Take the time to caramelize the onions and roast the butternut squash, and you won't be disappointed with the result.  The Avocado Cream is the perfect accompaniment to the rich root vegetables and hearty pasta!

Butternut Squash and Avocado Cream Pasta
Serves 2-4

2 servings of pasta
1 small butternut squash, cubed
1 large onion, diced
3 stems of kale, torn into bite-size pieces
2 T oil, divided
1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp salt

For the Avocado Cream:
1 avocado
1 rounded T veganaise (or mayonnaise)
1/2 C vegetable broth
1 T lime juice
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

  • Preheat oven to 400 degrees.
  • Toss the cubed butternut squash with salt, cumin, and cayenne, drizzle with 1 T oil, and roast for 30 minutes (tossing half way through).
  • Heat 1T oil over medium heat in a saucepan.
  • Add onions, and cook for 20-30 minutes until caramelized (low and slow is the name of the game here!).  They should end up looking something like this!

  • Cook the pasta according to the package directions.  Drain, drizzle with oil, and set aside.
  • In a blender, add the avocado, veganaise, broth, lime juice, salt, cumin, and cayenne.
  • Blend until smooth.
  • Once the squash is roasted and the onions are caramelized, toss the pasta, squash, onions, and kale together.
  • Sprinkle with an additional dash of salt and cayenne.
  • Finally, pour the Avocado Cream over the pasta mixture, and toss to combine.
  • Serve immediately to prevent the cream from browning.

Last night, Bo ended up having one plate-full of this pasta around 6:00PM (with a breaded and baked pork chop), and another plate-full around 9:00PM with TWO pork chops!  With that said, although this dish should easily serve 3-4, there was only a small serving leftover for lunch today...

All I can say is, if you can't take my word for how good this pasta is, take Bo's! :)

Question of the Day:

Pasta vs. Rice vs. Bread: which one do you prefer?

Ally and Bo


  1. I loooove pasta, but my favorite is Ancient Harvest organic quinoa pasta.. it's gluten free, but tastes just like regular pasta. However, I do enjoy bread and rice as well. This recipe looks amazing! I can't wait to try it.

    1. I know you love pasta, Ms. Paige! :) I thought of you while I was whipping up this recipe! I will have to look for the Ancient Harvest organic quinoa pasta the next time I am at the store...it sounds yummy.

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  3. BREAD!!!! with butter....oh well I just can't help it....Guess Bo is trying to put back on that weight

    1. Bo is trying to put back on some weight! He has been successful thus far...trying to hit 200 by summer!