Protein pasta with Maple Butternut Squash is a healthy pasta that’s a quick and easy vegan dish with so many complementary flavors, textures and colors!
With Valentine’s Day fast approaching, I think this pretty dish is perfect for a romantic dinner with it’s red pomegranate jewels!
Roasting or sauteing the butternut squash in maple syrup adds a lovely sweet flavor without over doing it.
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium; even more than the popular banana!
Pan frying sage or savory along with the squash adds that earthy taste that is so perfect with the slightly nutty flavor of my favorite gluten free pasta Chickapea.
And the addition of walnuts! I love a little crunch in my dishes and they are a valuable vegetarian source of the essential fatty acid omega-3.
Do you have a favorite Valentine’s dinner that you cook up for your partner? Share with me on Instagram and Facebook so I share your inspiration with my followers!
I’m loving my collaboration with Chickapea Pasta and I’m never out of fresh ideas for a new recipe each month. Visit their recipe page for this latest dish and so many more from my talented blogger friends!
3 Comments
John / Kitchen Riffs
February 13, 2019 at 10:59 amI never get tired of pasta — could eat it every single day. Love this idea — squash really works in this dish, I think. Thanks!
Robyn
May 4, 2019 at 10:07 amThanks, John. I can’t get enough of Chickapea Pasta!
Evie
April 29, 2019 at 8:41 pmYum! It looks so delicious. I love that there’s so much color to making it look so enticing as well.