Ingredients
- 2 cups butternut squash, peeled + cubed
- 2 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- ½ white onion, diced
- 2 tbsp olive oil
- ½ tsp turmeric
- ½ tsp cumin
- ¼ tsp paprika
- Freshly ground black pepper
- Kosher salt to taste
- 1 cup raw cashews, soaked overnight or “flash soaked”
- ¼ cup nutritional yeast
- 1 cup almond milk
- 1 cup water or vegetable broth
- 4 cloves roasted garlic
- Juice of 1 lemon
- 12 ounces short pasta (like penne or elbows)
Recipe
- Preheat oven to 400 degrees and prepare a baking sheet by lining with parchment paper.
- Add the cubed squash and toss with olive oil, salt, and pepper. Roast for 30-40 minutes until tender.
- Slice the top of a head of garlic, drizzle with olive oil and wrap in foil.
- Place on the same pan as the butternut squash and roast for 40 minutes until brown and tender.
- Heat your cast-iron skillet and add 2 tbsp of olive oil. When it shimmers, add the diced white onion.
- Cook for about 4-5 minutes until it becomes tender, translucent, and brown around the edges.
- Add turmeric, cumin, paprika, kosher salt, and pepper to taste. Roast the spices for a few minutes. Set aside.
- In a high-speed blender, combine the soaked cashews, cooked butternut squash, sautéed onions, nutritional yeast, 1/2 the almond milk, 1/2 the water, roasted garlic cloves, and the juice of 1 lemon.
- Blend on high until completely smooth. Add the remaining almond milk and water and blend until smooth—season with salt and pepper to taste.
- Cook pasta according to the instructions on your package.
- Combine the pasta and sauce.
- You will not need to use all the sauce – save the rest for another day!
- Stir until the sauce coats the pasta.
- Enjoy!
