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
Enjoy!
