Spicy Butternut Squash Pasta with Harissa Turkey Meatballs
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2-3 tablespoons harissa paste
- 1 lb organic ground turkey
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- Salt and black pepper, to taste
- 1 package Jovial Gluten-Free Pasta
- 1 tablespoon chopped fresh sage
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup half and half
- Olive oil
Instructions
Prep the Squash:
- Toss the butternut squash cubes with harissa paste until evenly coated. Place them in your air fryer and roast at 375°F for 20-25 minutes, or until tender.
Make the Meatballs:
- In a bowl, mix together the ground turkey, fennel seeds, paprika, garlic salt, salt, and pepper. Form into small meatballs. Place them in the air fryer and cook at 375°F for 15-20 minutes, or until fully cooked.
Cook the Pasta:
- Cook the Jovial Gluten-Free Pasta according to package instructions. Reserve a cup of pasta water for later use, then drain.
Sauté Aromatics:
- In a large pan, heat a bit of olive oil and sauté the onion and garlic until translucent. Add the chopped sage and cook for another minute.
Blend the Squash:
- Once the squash is tender, use a hand blender to purée it until smooth.
Create the Sauce:
- Add the puréed squash to the onion, garlic, and sage mixture. Stir in half and half, and add some of the reserved pasta water to reach your desired sauce consistency. Season with salt and pepper.
Combine Pasta and Sauce:
- Add the cooked pasta to the sauce and gently toss to coat.
Serve:
- Plate the pasta and top with the air-fried turkey meatballs. Garnish with additional sage or a sprinkle of Parmesan cheese if desired.