Butternut Squash Pasta

Roast the squash for the sauce.

Garnish with parmesan.

Ingredients

• 1 butternut squash, halved with seeds scooped out

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 8 oz pasta

• Salt and pepper

• Parmesan or nutritional yeast, optional

Instructions

1. Preheat the oven to 425 F. Drizzle each butternut squash half with oil.

2. Place each half of the butternut squash face down on the baking sheet. Bake for 40-50 minutes until a fork pierces it easily.

3. While the squash cooks, bring a pot of heavily salted water to boil and cook the pasta for 2 minutes less than directed. Reserve a cup of pasta water.

4. Let the squash cool, then scoop it into a blender or food processor. Add a generous amount of black pepper. Blend and add pasta water as needed to make a smooth paste.

5. Heat the oil in a pot. Saute the garlic until fragrant, then add the pureed butternut squash and cooked pasta.

6. Cook for a few minutes. If the sauce is too thick, add more pasta water.

7. Serve, and optionally garnish with parmesan or nutritional yeast on top.

Notes

• Puree the butternut squash in advance or buy pre-cut butternut squash for a faster meal.

• Add beans to make it more filling.

• Optionally, top with baked shiitake mushrooms.