Pasta with Winter Squash and Walnuts
By Gwen Hill, Open Arms Registered DietitianAdapted from the book Eating Well for Optimum Health by Andrew Weil, M.D.
It’s that time of year– the temperatures are low and the need for filling, hearty meals has come. Try this healthy, delicious option next time you need a comforting meal help get you through this challenging part of winter. Use it to fuel your body for a walk in the snow or a cross country ski around the lake. The chicken is optional, but it provides a nice source of protein to help keep you fuller longer.
- 1 lb. winter squash, such as buttercup, peeled, seeded and cubed
- 2 boneless, skinless chicken breasts
- 1 lb. dried pasta, such as bowties or shells
- 1 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 3 tbsp. fresh parsley, minced
- Salt and pepper to taste
- 2 tbsp. walnuts, chopped
- ¼ cup Parmesan cheese, grated
1. Place the squash in a saucepan with a little water, cover and steam until it is soft. Drain and mash the squash.
2. Bake or grill the chicken breast. Slice into thin strips.
3. Cook the pasta until it is al dente.
4. While the pasta is cooking, heat the olive oil in a skillet, add the garlic, and sauté for 30 seconds. Add the mashed squash, the parsley, and salt and pepper to taste.
5. Toss the drained pasta with the squash mixture and serve topped with the sliced chicken, chopped walnuts and grated Parmesan cheese.