Butternut Squash Ginger Bowl

Make: Butternut Squash
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Set Butternut Squash aside.

Put in a large pot:
8 c water
1 1/2 t salt
& bring to boil.

After water boils, add:
3 c whole grain fettuccine noodles
(broken in thirds), a little at a time,
stirring to keep the noodles
from sticking together
to the large pot.
Cook according to package (or continue boiling for 10 - 15 min. until noodles are soft), stirring occasionally.
Drain & put noodles back in the large pot.

Add:
1 t sage
2 t onion powder
1 t garlic powder
1 t salt
to the large pot of noodles & stir.
Set aside.

Scoop out 2 - 3 c of the Butternut Squash & blend in batches:
(can use 1/4 c water if necessary)
in a blender & blend for 20 sec.
Add to the large pot of noodles & stir.

Garnish with this salad & sliced items.
Put in a bowl:
4 c chopped lettuce
1 c diced tomato
1/2 c diced red onion
Then toss & divide on 4 plates.

Peel & slice:
1 cucumber (in half, length wise
& multiple slices, width wise)
1 avocado (in quarters, length wise
& multiple slices, width wise)
on a cutting board & divide on 4 plates.

Make: Ginger Carrot Sauce

Spoon the Ginger Carrot Sauce on the noodles & salad when serving.

Can serve each with:
1/4 c shelled or unshelled pistachios
as a side dish.

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