1 medium butternut squash (peeled, deseeded, and cubed)
2 tablespoons coconut oil
1 white onion, chopped
3 clove garlic, minced
1 teaspoon fresh ginger, minced
1 cup full fat coconut milk (may need more)
sea salt and fresh ground pepper to taste
1/4 teaspoon fresh rosemary for garnish
2 boxes of Cappello's almond flour fettuccine
Preheat oven to 400 degrees.
Toss the squash with 1 tablespoon coconut oil until covered and place on a baking sheet with parchment. Roast for 45-60 minutes or until tender and slightly browned. Remove from oven.
Heat a large skillet over medium heat and add the remaining coconut oil. Add the onion, garlic, and ginger and cook until soft. Add the squash and coconut milk to the pan. Season with salt and pepper and turn off heat.
Transfer mixture to a food processor and puree until very smooth. If mixture is very thick, add 1/4-1/2 cup more of coconut milk. If using immediately, transfer back to pan to warm, otherwise, cool and store in an airtight container in the refrigerator until ready to use. Garnish with rosemary leaves for garnish
Bring a large pot of water to boil and cook Capello's almond flour fettuccine for 90-160 minutes, depending how aldente you like it.
Drain and rinse. Place in a bowl with butternut squash and combine.