Ingredients
✅ 1 medium Butternut Squash or Pumpkin (peeled, seeds removed, and sliced)
✅ 1 tsp salt
✅ Freshly ground black pepper
✅ 250g Orecchiette pasta (or any pasta of choice)
✅ Crispy roasted pumpkin cubes (reserved from roasting)
✅ Fresh thyme leaves
✅ Chili flakes or paprika powder (optional, for a hint of warmth)
✅ Grated Parmesan cheese (optional)
Directions
Step 1: Prep & Roast the Pumpkin
✅ Preheat your oven to 200 °C (400°F). Line a baking tray with parchment paper.
✅ Cut the pumpkin into thin slices. Dice a small portion into tiny cubes to reserve for the crispy topping later.
✅ Toss the pumpkin slices and small cubes with CocoGoodsCo Refined Coconut Oil and a pinch of salt.
✅ Roast in the oven for 20–25 minutes until golden brown and tender. Once roasted, set the tiny golden cubes aside for garnish.
Step 2: Make the Smooth Pumpkin Puree
✅ Place the roasted pumpkin slices into a mesh strainer or fine colander.
✅ Gently press the pumpkin through the strainer with a wooden spatula to yield a silky, smooth puree without any lumps
Step 3: Boil the Pasta
✅ Bring a pot of water to a rolling boil and season generously with salt.
✅ Add the pasta and cook for about 10 minutes (or according to package instructions) until al dente. Drain and set aside.
Step 4: Cook the Creamy Coconut Sauce
✅ In a saucepan over medium-low heat, add the smooth pumpkin puree.
✅ Pour in CocoGoodsCo Organic Coconut Cream. Stir well until the sauce is velvety, thick, and fully combined.
✅ Season with salt and freshly ground black pepper to taste.
Step 5: Combine & Serve
✅ Add the cooked pasta directly into the warm coconut pumpkin sauce. Toss gently to ensure every piece of pasta is fully coated in the velvety sauce.
✅ Transfer the pasta into a wide serving bowl.
✅ Top with the reserved crispy roasted pumpkin cubes, fresh thyme leaves, a dust of chili flakes, and grated Parmesan if desired. Serve hot alongside a chilled glass of CocoGoodsCo Prebiotics Coconut Water!
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