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.
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!