Butternut Squash Pasta
Welcome fall to the table with this Butternut Squash Pasta. Toasted pecans and breadcrumbs add a crunch worthy of fall leaves.
Sides, Mains
Crisp apples, savory goat cheese, crunchy pecans and tart cranberries mix with sweet potatoes and roasted chicken for this hearty fall bounty.
Servings: 6
Time: 45 min
Start by preheating your oven to 425F. Line a large baking sheet with parchment paper. Toss together sweet potato with avocado oil, salt, and pepper. Bake for 20 minutes.
Mix together seasoning for chicken, then sprinkle it on the breasts.
After 20 minutes, take sweet potatoes out of the oven, toss, and then add the chicken to the same pan as the sweet potatoes. Bake both for another 16-18 minutes or until chicken reaches 165F.
While baking, prepare vinaigrette by mixing all ingredients together.
Add vinaigrette to kale and toss until full coated. Let sit at least 15 minutes. Use your hands to massage the kale, to make the leaves more tender.
Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
Toss to coat.
Welcome fall to the table with this Butternut Squash Pasta. Toasted pecans and breadcrumbs add a crunch worthy of fall leaves.
Look no further for your cozy fall breakfast. Caramelized cinnamon sugar meets pumpkin for a seriously indulgent start to a day.