butternut squash pasta

It’s fall! And here in the South that means beautiful changing leaves, uncertain temperatures from one day to the next, and butternut squash everything! I recently made this for my dear friend Donna’s birthday and it was a hit! And, the perfect fall meal!

Ingredients – Butternut Squash Spaghetti

• 1 large (or 2 small) butternut squash – peel, remove seeds, and chop into cubes (about 1/2”)
• 2 T extra virgin olive oil
• 1 yellow onion – chopped
• 4 cloves of garlic – minced
• 1/4 tsp red pepper flakes (optional)
• 2 T thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 T honey
• 1 T rosemary
• 1 tsp sage powder
• 1 cup vegetable broth
• 1/2 cup canned coconut milk
• salt & pepper to taste
• 1 lb gluten free spaghetti noodles
• 2 T sage leaves – chopped

Ingredients – Vegan Parmesan

• 1 cup cashews
• 4 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp garlic salt or powder

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss the butternut squash with olive oil, onion, garlic, red pepper flakes, thyme, salt and pepper.
3. Spread butternut squash mixture onto a baking sheet lined with parchment paper and drizzle with honey. Bake for 35-40 minutes until soft.
4. While butternut squash is cooking, bring a pot of water to a boil and add pasta. Cook until al dente, drain water and set aside in the pot you cooked it in.
5. Once butternut squash is cooked, transfer the squash mixture to a food processor and slowly add vegetable broth, coconut milk, rosemary and sage powder. Mix until puréed to a smooth liquid mixture. Set aside.
6. In a small pan, add a drizzle of olive oil. Add sage leaves and sauté for 1-2 minutes (or until crispy). Remove and set aside.
7. In a food processor, combine all ingredients for Vegan Parmesan and mix until fine. Set aside.
8. Place the pot of noodles back on the stove on low heat and stir in the butternut squash mixture. Toss to combine noodles with the butternut squash mixture.
9. Serve topped with crispy sage leaves and vegan parmesan. Enjoy!