Fall is finally here, which means butternut squash is in season! I bought this butternut squash already spiralized from Whole Foods this week and I was dying to make something delicious out of it. Mission accomplished. This butternut squash pasta paired perfectly with my creamy pesto sauce from my Meal Prep Book. All I did was:
- Sauté the butternut squash spirals in avocado (or olive) oil until tender
- Season with salt and pepper to taste
- Add in a few spoonfuls of my Creamy Pesto Sauce (detailed below)
- Top with leftover turkey burger patty for added for some protein (any protein of your choice would be good)
- I topped with fresh basil and a few crumbles of my favorite Treeline scallion spread!
creamy pesto sauce (from my meal prep book)
- 1/2 cup raw cashews
- 1/2 cup filtered water
- Large bunch of fresh basil
- 1 clove garlic
- 1/4 tsp. onion powder
- Juice of half a lemon
- Salt to taste
- Red pepper to taste
- 1 tbs. olive oil
- Cover cashews with water and soak for at least 2 hours.
- Strain the water from the cashews.
- Blend all ingredients except the water in food processor. Carefully add the water as needed until the sauce reaches a creamy, yogurt-like consistency.
- Season to taste and store in an airtight container for up to a week.
