One of my resolutions this year is to provide you with lots of valuable information to help you lose weight (and keep it off), promote the healing process of your body from chronic illness and transform your thoughts from negatives to positives.

 Because I advocate a whole food/plant based diet as the healthiest way to achieve your ideal weight and reduce inflammation, which is at the heart of chronic disease, here is one that sounds absolutely delicious.  The pasta makes it filling, the butternut squash gives you loads of anti-oxidants and beta-carotene and the cashews, cheesy flavor of the nutritional yeast and liquid smoke blend together to make this one scrumptious, filling meal. 

 I recommend adding more vegetables of your choice to the recipe so that there is approximately a 50/50 balance of veggies to pasta.  You can combine broccoli, greens, mushrooms, onions, just pick your favorites and use a lot of them.  Instead of roasting or sautéing  them, you may steam them.  The sauce can be used on just veggies too.

To your health!

Christine Hunt

Smoky Butternut Squash Sauce with Pasta and Greens

Vegan, gluten-free, oil-free, refined sugar-free, soy-free

Yield, 4-6

Prep Time: 40 minutes

Cook Time:  40 minutes

Ingredients:

• 1/4 cup raw cashews, soaked

• 1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (1 lb) packages chopped squash)

• 3/4 cup water

• 2 garlic cloves

• 2 tablespoons nutritional yeast (optional, but recommended)

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon chili powder

• 1 teaspoon fine grain sea salt, or to taste

• 1/8 teaspoon liquid smoke

• hot sauce, to taste

• 1 (1 lb) package mini shell or macaroni pasta (use gluten-free, if desired)

• roasted broccoli or sautéed kale leaves, to stir into pasta

Directions:

1. Add cashews in a small bowl and cover with water. Soak overnight or for at least 3-4 hours, until soft and plump. Drain and rinse before use.

2. Preheat oven to 425F and line a baking sheet with parchment paper. See note about prepping squash below. Spread out chopped squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.

3. Add the soaked and drained cashews, water, garlic, nutritional yeast (if using), lemon juice, onion powder, paprika, chili powder, and2 cups of cooked squash into a high speed blender. Blend on high until smooth. Now add the salt, liquid smoke, and hot sauce to taste and blend again.

4. Cook pasta according to package directions. If using broccoli, kale, or other vegetables, roast or saute those too.

5. Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Stir in the cooked vegetables, if using. Cook over medium until heated throughout and serve immediately.

6. Leftover sauce can be stored in an air-tight container for up to 1 week or so in the fridge. It’s great poured on roasted vegetables too!

Whatever your resolution, Hunt for Hope Wellness is the solution.

Christine Hunt is a Wellness Coach and Certified EFT Practitioner and has found that working with the whole person by combining mind/body work, dietary adjustments and movement provides her clients with the tools they need to heal their bodies, lose weight (and keep it off) and positively transform their lives.  Contact her for a free, 15 minute consultation to learn why what she does works when other methods have failed.

Source:  http://ohsheglows.com/2013/10/21/smoky-butternut-squash-sauce-with-pasta-and-greens/