Pasta with Squash & Arugula


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.

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The ghee you are producing there at Ancient organics, is the BEST ghee, there are no comparisons! Everything from the smooth texture to the slight caramel after-taste, is just really delicious. It’s very versatile for everything and such a healthy fat! Thank you Ancient Organics for providing my family and I your best!

— Virginia Reyes
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