Serves 2 – 4
1 cup butternut squash, peeled and chopped
1 tbsp Ancient Organics Ghee
1 medium onion, chopped
1 medium bunch of arugula
1 ½ cups dried pasta of your choice, cooked according to the package
extra virgin olive oil
Pecorino or Parmigiano, for shaving on top
salt and pepper to taste
Prepare pasta according to directions on the package.
Meanwhile, melt the ghee in a medium sauce pan.
Add chopped onions and saute until tender about 3 minutes.
Add the chopped squash and reduce heat slightly.
Cook until squash is tender (cover if it starts to get too brown, as trapping the moisture will allow it to continue cooking without burning).
Once the squash is close to done, throw in the arugula and cook until just wilted, about 2 minutes.
Remove from heat and combine with drained pasta.
Toss with olive oil, salt and pepper.
Grate the cheese over the top and serve warm.
I was smitten the first time I tasted Ancient Organics Ghee. I use it all day long, with vegetables, grains, in soups, desserts. I scarcely buy butter anymore. The flavor of this organic ghee is so deep and rich with caramel overtones. —