Butternut Squash Fusilli with Avocado and Pumpkin Seed Butter Pesto
Ingredients
- Crinkle cut butternut squash 2 cup (shop bought)
- Olive oil to coat
- Nutritional yeast 1 Tbsp
- Smoked paprika 2 tsp
- For pesto
- Avocado 1
- Basil leaves 1/2 cup
- pumpkin seed butter 1 Tbsp
- Smoked salt 2 tsp
- Almond milk 1 Tbsp
Preparation
Preheat oven to 175C
Make pesto by blending all the ingredients together
Coat squash with olive oil and roast in a preheated ovnfor 20-25 min till done
Coat with pesto and sprinkle with nutritional yeast and paprika
