Silky Butternut Squash Pasta (Print Version)
# Ingredients:
→ Main Elements
01 -
½ small butternut squash, cut down the middle and seeds removed
02 -
12 ounces spiral pasta
→ Flavoring & Greens
03 -
2 chopped shallots (about ⅔ cup)
04 -
3 garlic cloves with skin on
05 -
10 sage leaves, fresh
06 -
1 tablespoon fresh thyme, plus extra for topping
→ Sauce Mixings
07 -
½ cup cashews, unroasted
08 -
2 tablespoons good olive oil, plus extra for sprinkling
09 -
1 tablespoon nutritional yeast flakes
10 -
1 tablespoon balsamic vinegar
11 -
¾ cup water
12 -
Sea salt and cracked black pepper
# Instructions:
01 -
Get your oven hot at 425°F and put parchment on a baking tray.
02 -
Splash some oil on the squash, add salt and pepper, and lay it cut-side down on the tray. Wrap up the shallots and garlic in foil with a bit of oil and salt, then put it all in the oven for 30 minutes till the squash gets soft.
03 -
Throw 1 cup of the cooked squash, the cooked shallot, peeled garlic, water, cashews, oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt and some pepper in a blender and mix till it's really smooth.
04 -
Cook your spiral pasta in salty water following the box directions. Just remember to keep 1 cup of the cooking water before you drain it!
05 -
Put the pasta back in the pot, pour in your sauce, and add between ½ to 1 cup of the saved pasta water till it looks right. Add ¼ to ½ teaspoon salt, top with pepper and thyme. Throw in some cooked broccoli if you want!
# Notes:
01 -
This warm fall dish combines roasted squash in a smooth sauce with herbs. It's just what you need for a cozy night in!