About the Recipe
Ingredients
1 lb lean ground turkey (99/1)
1 lb whole 30 compliant hot Italian pork sausage
1 tablespoon avocado oil
1 tsp pink Himalayan sea salt
½ tsp black pepper
8oz Veggiecraft Cauliflower Rotini
¾ cup chicken bone broth
¾ cup Silk® Original Protein Almond Milk
16 oz bag of frozen butternut squash
2 TBSP minced garlic
Up to 2 TBSP fresh sage (finely chopped)
Up to 2 TBSP fresh thyme (finely chopped)
Preparation
In a large pot, boil water and begin cooking rotini, according to package directions.
Meanwhile...
Wash and dry sage and thyme.
Add avocado oil to a large stock pot and start browning the ground turkey and Italian sausage over medium to medium high heat. Add salt and pepper.
Place frozen butternut squash in a microwave safe bowl with 2 tablespoons of water. Cover and cook for eight minutes.
Once the butternut squash is cooked, carefully place into a blender with minced garlic, chicken bone broth, and almond milk. Blend until smooth.
Once the ground turkey and Italian sausage are cooked through, add the butternut squash sauce to pan with turkey.
Drain the pasta when it is al dente and add to the pot with the meat and sauce.
Add chopped herbs to taste.
Mix together and enjoy!