Friday, October 28, 2011


(*This recipes works with all Cookin’ Greens products)
Serves 4-6
2 tbsp extra virgin olive oil (or any veg oil of your choice)
1 tsp unsalted butter (optional)
1-2 med. sized garlic cloves or 1 tbsp pre-chopped garlic
2 shallots – finely chopped (or 1 medium sized yellow onion)
250 g (1/2 package) Cookin’ Greens –* Athlete’s Mix – Follow ‘Everyday Cookin’ Greens Recipe’ on back of package.
1 butternut squash – peeled, medium size diced or any size you like.
Pasta of your choice- filled, short or long (whole wheat pasta recommended or do 50/50 white/whole wheat
4 oz Low Sodium Vegetable Broth (or Chicken stock)
Dash of nutmeg (optional)
¼ tsp Sea Salt (or to taste)
¼ tsp ground black pepper  or to taste)
Romano or Parmesan Cheese (optional)


Roasted Butternut Squash: Wash, remove skin and fibrous center, then cut into small cubes. (You can also buy fresh frozen diced butternut squash or pre-cut from produce department). Spread the cubes out on an aluminum baking sheet. Drizzle with olive oil, sea salt and pepper over top. Use your hands to mix everything around and evenly coat the squash. Roast in a 400 degree oven for 10 minutes, flip them around with a spatula, then roast for another 10 minutes. 

Cookin’ Greens Athlete’s Mix (or any other CG product) –Follow the Everyday Cookin’ Greens Recipe found on the back of package or on our website. (you do have the option of not pre-seasoning your Cookin’ Greens – simply microwave or steam for a few minutes then toss into pasta.)
Pasta. Cook your selected pasta according to the package directions.
Sauce: In a medium size (deep) saucepan, over medium heat, heat olive oil, add shallot/onions, chopped garlic. Add butter. Sautee for about more 5 minutes. Add sea salt, pepper and grated nutmeg. Cook for another 1-2 minutes – put aside.

To serve: Toss the cooked, drained pasta directly in to the pan with the sauce. Then toss in the Cookin’ Greens Athlete’s Mix. Using tongs, mix and coat the pasta and Athlete’s Mix with sauce. On low, heat dish through for another 1-2 minutes. Add Romano /Parmesan Cheese. Portion out the mixture in to a bowls (or family style platter) then top with the roasted butternut squash. Season to taste. 

Serve and enjoy.

Other ingredient pairing for this dish:
Pine Nuts
Pitted Black Kalamta Olives (1/2’ed)
Sundried Tomatoes

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