I’m a little weird about pasta.
I won’t meal prep with it unless it’s a veggie-based or legume-based pasta.
Why I choose a pasta alternative:
It’s not that I’m scared of eating whole wheat or white pasta. I just want every ingredient to count in my recipes and meal preps.
So when making this recipe, I went for a lentil penne pasta.
But it would probably work with ANY type of pasta your carb-loving heart desires.
Something I struggle with when it comes to vegan meals is protein (duh). Even though mushrooms and kale have plenty of protein, I went with a lentil pasta that had 11 grams of protein per serving. Now we’re talking!
If you eat meat, this pasta would go very well with a chopped Italian turkey or chicken sausage too. Feel free to take this recipe and experiment! I also thought about throwing peas, zucchini or asparagus in there too. And if you want to make it vegetarian, add some parmesan cheese on top once the pasta is placed into your meal prep containers!
Dealing with butternut squash can be a bit of a workout.
You may have noticed that this butternut squash pasta recipe only calls for HALF of the squash. Unless you have a very tiny butternut squash on hand, you definitely won’t need the whole thing.
Here’s how I suggest you go about the leftover butternut squash:
- Peel, de-seed and chop the entire squash into cubes.
- Cook all of the cubes (the whole squash)
- Use half of the cooked butternut squash for the sauce as directed. Let the other half cool to room temp and freeze!
- If you have any leftover butternut squash sauce (I did) freeze it too.
What to do with the leftover frozen butternut squash:
- Use it in smoothies! I’ve seen a handful of my favorite Instagrammers use steamed then frozen butternut squash in smoothies instead of a banana or something like that.
- Use it in future recipes! Think quinoa salads, veggie bakes, or any of your favorite fall recipes that call for it
- Make this recipe again! By freezing the cooked cubes, you get to skip that whole step and don’t have to worry about buying another squash. You just need to thaw it out beforehand. Hell yeah!
Butternut squash pasta is good in the fridge for up to five days and heats well in the microwave or on the stove. Don’t forget to let it cool to room temp uncovered for about 30 mins before sealing containers and placing them in the fridge!
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