Fall Butternut Squash & Sage Pasta

Ingredients:

(For 1 serving, make as many as you please and store in the fridge)

1 tbsp coconut oil (divided)

1/4 Butternut squash

1/4 onion

3-4 sage leaves

1-2 stems of kale

2 tbsp Balsamic Vinegar

1 lemon wedge

1 serving soba noodles or chickpea pasta

1 handful walnuts

1 tbsp Maple Syrup

1/4 can chickpeas (optional protein source if using soba noodles)

Method:

1. Heat coconut oil in pan, add butternut squash, chickpeas sage and onion fry on low heat until onions are caramelized and squash is soft, about 10 mins
2. While they are cooking boil a pot of water and cook pasta until soft, drizzle with olive oil and lemon
3. Cover walnuts in melted coconut oil and maple syrup, put in toaster oven or oven until caramelized.
4. Once veggies are cooked add kale, balsamic vinegar and let it simmer until kale is soft.
5. Combine veggies, walnuts and pasta, garnish with fresh parmesan, enjoy!