caprese squash pasta

Caprese Squash Pasta

This Caprese Squash Pasta bridges the gap between Summer and Fall by introducing butternut squash to a healthy caprese alternative!
Course Main Course, Stuff in a Bowl
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Brewing Happiness

Ingredients

  • 3 cups butternut squash, cubed
  • 2 yellow squash, spiralized or julienned
  • 2 zucchinis, spiralized or julienned
  • 1 cup heirloom cherry tomatoes
  • 1 cup mozzarella balls
  • 1/4 cup fresh basil, shredded
  • 3 tablespoons olive oil, divided
  • 2 tablespoons nutritional yeast
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt + 1/4 teaspoon salt
  • 1/4 teaspoon pepper + 1/8 teaspoon pepper

Instructions

  1. Preheat oven to 350.
  2. Toss your cubed butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  3. Spread the squash onto a baking sheet and bake for 25-30 minutes.
  4. While the butternut squash is baking, spiralize or julienne the yellow squash and zucchini.
  5. Heat a large skillet over medium low heat with 2 tablespoons of olive oil with 2 cloves of minced garlic. Add in your zucchini & squash noodles, toss gently and sauté for 10 minutes.
  6. After 10 minutes, transfer to a bowl and toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons nutritional yeast.
  7. Add in baked butternut squash, tomatoes, mozzarella balls, and basil.
  8. EAT UP.