Pumpkin Pasta – Butternut Squash Recipe

This Pumpkin Pasta – Butternut Squash recipe is the very essence of Autumn. It would be a perfect accompaniment to any festive table or an easy midweek main.

Now that autumn is here, and the sun is sinking quicker, I can finally lean into all things fall.

Butternut squash is perfect for this dish, but pumpkin works as well for this cheese sauce. The squash is best roasted before transforming it into the sauce but if you’re pressed for time, don’t worry, you could boil it too. The squash also helps with the color of the sauce, mimicking the color of cheddar.

Pumpkin Pasta – Butternut Squash Recipe

Cooking Method: Oven Courses: Dinner, Lunch Recipe Keys: kids quick soy free vegan

Ingredients

Servings

• 3 cups Roasted Cubed Pumpkin/Butternut Squash
• 1/2 Yellow Onion (Diced)
• 2 cloves Garlic (Minced)
• 1/2 teaspoon Turmaric
• 1 teaspoon Curry Powder
• 1/2 cup Soaked Cashews
• 1 teaspoon Dijon Mustard (Heaping)
• 2 tablespoons Nutritional Yeast
• Salt (To taste)
• Black Pepper (To taste)
• 1 cup Plant Based Milk
• 1 1/2 cup Pasta Water