Creamy Butternut Squash Pasta

Did you know butternut squash is a summer squash grown in the winter and harvested in the summer! One of our favourite ways to enjoy butternut squash is by transforming it into creamy butternut squash pasta! This pasta is super creamy, cheesy, antioxidant-filled and packed with flavour. Use chickpea pasta for a higher protein meal or any pasta of your liking! This creamy butternut squash pasta dish is a super simple and delicious way to include this nutrient powerhouse squash into your diet all summer long.

Ingredients:

• 1 454g. bag of pasta (chickpea, brown rice, quinoa or wheat)
• 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 head roasted garlic or 2 raw garlic cloves
• 1/4 cup cashews (soaked in hot water for 20 minutes)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/2 tsp chilli garlic sauce or sriracha
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup unsweetened soy milk
• 1/2 cup water

How to Make:

1. Prepare pasta according to the directions on the package.
2. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
3. Add cubed squash to your baking sheet—drizzle with olive oil, and season with salt and pepper.
4. Cover the baking sheet with foil and roast squash covered for 15 minutes. Remove the foil, flip and place back in the oven for another 10 minutes or until fork-tender.
5. To roast the garlic, cut the head off of your garlic bulb, remove the loose skin, drizzle with oil and lightly wrap in foil. Roast for 30 to 40 minutes, until lightly browned.
6. Add roasted squash, garlic and the remaining ingredients to a high-speed blender, and blend on high for 1 minute until smooth and creamy.
7. Taste and adjust seasonings if needed.
8. Add sauce to cooked pasta noodles of choice and heat through.
9. Garnish with parsley and more pepper, and serve with a side salad or steamed broccoli.

* Sauce is freezer friendly

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