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
Preparation
Preheat oven to 175c
For the pesto: avocado - 1, basil leaves - 1/2 cup, pumpkin seed butter - 1 tbsp, smoked salt - 2 tsp, almond milk - 1 tbsp
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
