Category Archives: Fall Archive

Preheat oven to 425 degrees. Line a sheet tray with parchment paper. Place the onion and butternut squash that has been peeled and cubed into 1-inch pieces. Drizzle with olive oil, salt, and pepper. Bake for about 40 minutes, or until fork tender, stirring once halfway through. Once the squash is done, add to a blender or food processor with ½ cup of the pasta water and coconut milk and blend until smooth (you can add more or less liquid depending on the consistency of your puree. You will want it to be smooth and pourable)  

While the squash is baking, prepare the pasta according to package instructions. Make sure to reserved 1 cup of the water before draining the pasta. 

In a large pot, add some olive oil, all of the minced herbs, spices, and garlic. Cook for 2 minutes until fragrant. Add the pureed squash sauce and stir until smooth. Add the pasta, then cheeses. If the mixture is too thick, add some more pasta water. Taste for seasonings. Option to garnish with a fresh sage leaf and more cheese. Enjoy! 

For the zucchini:

Preheat the oven to 425 degrees. Slice the zucchini into ¼-inch coins and place on the sheet tray lined with parchment paper. Season with oil, salt, pepper, oregano, and garlic powder. Bake for about 15-20 minutes then flip. Bake for another 15 minutes until golden brown and tender. Remove from the oven and sprinkle each coin with a pinch of shredded parmesan cheese. Return to the oven for 3-4 minutes until the parmesan has melted. 

For the salmon: 

Heat 1-2 tbsp of olive oil on high. Add the salmon filets, skin side up, for about 4-5 minutes without moving. Season with salt and pepper. Carefully flip and cook for another 5 minutes, or until done to your liking (I sometimes just cut the salmon in half to see if it’s light pink all the way through). Season the second side with salt and pepper. Turn off the heat and let rest.

Add all the sauce ingredients into a small bowl and whisk to combine. Taste for seasonings. 

Serve the salmon topped with yogurt sauce and a heavy side of zucchini. Enjoy!