Description
The perfectly indulgent yet healthy and satisfying side dish that you need to try this holiday season! Full of healthy carbs, veggies and protein, you will LOVE this recipe.
Ingredients
Scale
- 8 oz dry quinoa and brown rice pasta
- 1 onion, chopped
- 2 tsp olive oil
- 1 small butternut squash, cubed (about 3 cups)
- 4 cups chicken broth
- 3/4 cups unsweetened cashew milk
- 2/3 cups shredded cheese (I used Munster cheese)
- 1 cup broccoli, chopped
- 2 cups chicken breast, cooked and shredded
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions (no longer than al dente). Drain and set aside.
- In a large skillet, heat oil and saute onions until golden and fragrant (about 10 minutes). Place the onions in a blender and return skillet to the stove.
- Pour in the broth and add the butternut squash. Cover and cook until squash is fork tender, about 5-7 minutes. Drain, but reserve 1/2 cup broth.
- Add the butternut squash, reserved broth and cashew milk to the blender. Puree until smooth and creamy. You should have lots of yummy sauce!
- In a large bowl, mix together the pasta and sauce. Add the cheese and stir to melt (the heat from the sauce should melt it). Add the chicken and broccoli, and mix.
- Season with salt and pepper, and voila! You are finished.
Notes
- You can choose to not add the chicken if using as a side dish. Or you can use turkey breast for a fun holiday twist!
- The quinoa and brown rice can get mushy fast, so do not over cook.