Inspired by Blue Apron, Severely Modified
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 3/4 teaspoon salt
- 1 cup unsweetened almond milk
- 2 tablespoons coconut flour
- 1/2 cup nutritional yeast
- 1 bunch sage stems removed
- 1/2 medium butternut squash peeled, seeds removed and chopped into large chunks
- 8 ounces gluten free elbow pasta or quinoa pasta
- 2 tablespoons vegan butter (i like earth balance's spread) or co
- 1/4 cup gluten free breadcrumbs + 2 teaspoons of olive oil
- 3/4 teaspoon teaspoon ground black pepper
- Carbohydrate 14.2215968929075 g
- Cholesterol 0 mg
- Fat 4.70623000048392 g
- Fiber 5.00599439858844 g
- Protein 5.88241500402912 g
- Saturated Fat 3.69315792228482 g
- Serving Size 1 1 Serving (112g)
- Sodium 11.2842444497044 mg
- Sugar 9.21560249431905 g
- Trans Fat 0.44204400015075 g
- Calories 109 calories
Step-by-step
- Preheat the oven to 425°F.
- Bring two pots of salted water to a boil.
- Add the butternut squash to one pot; cook for 10 minutes or until fork-tender.
- Add the pasta to the other pot (cook pasta according to package directions).
- If the pasta finishes cooking before the sauce, remove it from heat, drain, reserving 1/2 cup pasta water, and let stand until ready to use.
- In a large pan, melt the vegan butter or coconut oil over medium-high heat.
- Add the sage leaves and cook for 1 minute, or until crispy. Transfer to a paper-towel-lined plate, season with a pinch of salt and 1/4 teaspoon ground black pepper.
- In the same pan over medium heat, add the coconut flour and whisk, then cook for about 1 minute until it comes together.
- Add almond milk and whisk until smooth.
- Reduce heat to low, season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
- Simmer for 2 to 3 minutes, stirring until the sauce thickens. Remove from heat.
- Transfer the butternut squash to the sauce and mash it in with a fork until combined.
- Add the drained penne, reserved pasta water, and nutritional yeast to the squash and sauce mixture. Stir until well combined.
- Transfer the pasta mixture to a greased baking dish.
- Combine breadcrumbs and olive oil; season with remaining salt and pepper.
- Sprinkle the moistened crumbs over the dish.
- Bake for 5 to 7 minutes, or until golden brown and bubbly.
- Crumble the crispy sage over the top.
- Enjoy!
A Cozy Weeknight Meal: My Take on a Blue Apron Inspiration
Life as a busy working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and evening soccer practice, finding time for anything beyond quick, convenient meals often feels impossible. But even amidst the chaos, I still crave delicious, satisfying food that nourishes both my body and soul. That’s where this recipe comes in – a modified version inspired by a Blue Apron meal, tweaked to perfectly fit my busy schedule and dietary preferences.
This recipe isn't just about convenience; it's about creating a warm and comforting meal that feels special, even on a hectic weeknight. The creamy, nutty sauce clings beautifully to the pasta, and the crispy sage adds a delightful textural contrast. The butternut squash brings a subtle sweetness and richness, balancing the savory notes of the sauce perfectly. It's a dish that's equally satisfying for a quick weeknight dinner or a slightly more elegant meal for friends. The best part? It’s surprisingly easy to make, even on days when my energy levels are low. Even my picky kids devoured it, which is always a bonus!
The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of pasta. Gluten-free penne, as I used, works wonderfully, but you could equally use quinoa pasta or even a whole wheat variety for added fiber. The sage is key to the flavor profile, but if you don’t have fresh sage, a pinch of dried sage will work in a pinch (though fresh is always preferable!). And if you're not vegan, feel free to swap the vegan butter for regular butter. The core elements of creamy butternut squash, nutty sauce, and crispy sage remain the same, offering a delicious and comforting result.
Beyond the delicious flavors, this recipe is a testament to the power of simple ingredients combined in thoughtful ways. It's a reminder that even when time is scarce, we can still create nourishing and delightful meals that make our lives a little brighter. For me, this isn't just a recipe; it's a small act of self-care, a moment of peace and satisfaction in the midst of the daily grind. It’s a way to nourish myself and my family, creating a sense of warmth and comfort in a busy world.
The process of making this dish is almost meditative. The gentle simmering of the sauce, the satisfying crunch of the sage, the warmth of the oven baking the dish – it's a series of small, comforting actions that contribute to a larger sense of calm. This recipe isn’t merely about the final product; it's about the journey of creating something delicious and nurturing, a small act of mindfulness in the midst of a chaotic life.
I often find myself reflecting on the simple pleasures of cooking as I prepare this dish. The aroma of the sage and butternut squash filling my kitchen creates a cozy atmosphere, transforming my kitchen into a sanctuary of sorts. It's in these moments, surrounded by the warmth of my kitchen, that I find a sense of peace and serenity, reminding me that even amidst the busyness of life, there’s always time for a delicious, home-cooked meal.
So, whether you're a busy working professional, a stay-at-home mom juggling multiple responsibilities, or simply someone who appreciates delicious, easy-to-make meals, give this recipe a try. It’s a guaranteed crowd-pleaser, perfect for a weeknight dinner or a casual gathering. And remember, cooking doesn't have to be complicated or time-consuming; it can be a simple act of self-care, a moment of joy and satisfaction that enriches our lives.
This recipe is more than just food; it's a reminder to slow down, savor the moment, and appreciate the simple pleasures in life. And honestly, isn't that what truly matters?
