Butternut Squash Fusilli with Avocado Pesto
Ingredients
- 2 cups crinkle cut butternut squash (shop bought)
- Olive oil to coat
- 1 tablespoon nutritional yeast
- 2 teaspoons smoked paprika
Pesto
- 1 avocado
- 1/2 cup basil leaves
- 1 tablespoon pumpkin seed butter
- 2 teaspoons smoked salt
- 1 tablespoon almond milk
Preparation
Preheat oven to 175°C (350°F)
Make pesto by blending all the ingredients together
Coat squash with olive oil and roast in a preheated oven for 20-25 minutes until done
Coat with pesto and sprinkle with nutritional yeast and paprika
Enjoy!
