Creamy Butternut Squash Pasta
Ingredients
- 2 cups butternut squash, peeled and cut into small 1/2 inch cubes
- 1/2 medium red onion, roughly chopped
- 1 small head of garlic
- 1-2 tbsp olive oil
- 10 fresh sage leaves, sliced
- 8 oz of pasta, I used orecchiette
- 1/2 tsp dry thyme
- Half a bouillon cube or 1 tbsp soy sauce or 2 tbsp nutritional yeast
- 1/4 cup roasted unsalted sunflower seeds
- 3/4 cup unsweetened almond milk or shelf stable soy milk
- Salt and Pepper
- Juice of half a lemon
Preparation
Preheat your oven to 425F.
Cut the top off the garlic head and place it on a baking sheet with the cubed butternut squash, onion, and sage.
Drizzle the vegetables and garlic with olive oil and toss everything together with the sliced sage, a pinch of salt, and pepper.
Bake for 20-25 minutes or until the butternut squash is cooked through.
Bring a pot of water to a boil, generously salt it, and cook the pasta according to package instructions.
Reserve 3/4 cup of pasta water before draining the pasta and place it back in the pot.
Add the sunflower seeds, thyme, roasted garlic cloves removed from their skin, the bouillon cube or alternative, milk, 1/2 teaspoon of salt, and the reserved pasta water to a blender.
Blend until completely smooth.
Add the sauce and roasted vegetables to the pot with the pasta.
Add the lemon juice.
Stir everything together to combine.
Adjust salt and pepper to your liking before serving.
