Butternut Squash Pasta
Vegan, Gluten-Free*, Grain-Free*, Soy-Free
As much as I am not a fan of the cold, I do however always look forward to warm fall and winter foods. Squash is my JAM! I could eat a different squash everyday. Butternut, spaghetti, delicata, acorn, yum, yum, yum!
If you like butternut squash soup, then guess what?! You'll LOVE this recipe!
It's kind of like a soup, on pasta. Okay maybe that sounds weird. You'll just have to trust me that this is delicious!
1 butternut squash, cubed
1 carrot, halved and cut into half moons
1 onion, chopped into quarters
3 cloves of garlic, skin off
2 tbsp avocado oil + extra for tossing the veggies in
1 cup cashew milk
1/2 cup water (more or less based on your desired consistency)
1/4 cup nutritional yeast (for that cheeziness without the cheese!)
1 1/2 tsp sage
Salt & pepper to taste
Washed spinach (optional)
*Pasta of choice (Suggestion: bean or quinoa based gluten-free pasta)
- Preheat oven to 370F. Toss squash, onion, garlic in some avocado oil with a sprinkle of salt and pepper. Lay veggies out evenly on a baking sheet. Place in oven for approximately 45 minutes or until veggies are soft and lightly browned.
- Remove from oven and let cool for 5 minutes. Place veggies in blender with cashew milk, water, nutritional yeast, avocado oil, sage, salt & pepper. Process until smooth and creamy. Taste test and add more nutritional yeast, sage, salt & pepper if desired.
- If you are adding spinach for some greenery, heat a drizzle of avocado oil in a pan. Add spinach and let wilt down. Add sauce and pasta, stir. Serve hot! Otherwise, reheat sauce and toss in pasta.
- Serve with protein source of choice, if not using bean or quinoa based pasta.