Butternut Squash Pasta

Why You'll Love This Recipe:

- It's perfect option for lunch or dinner, especially during fall. - It's going to be a guaranteed hit with your family. - It's incredibly quick and easy to make!

Ingredients You'll Need:

Orecchiette Butternut squash Onion Garlic Vegan butter Sage Vegetable broth Salt Pepper Nutmeg Hazelnuts Vegan parmesan

Step One

Boil cubed butternut squash for 10 minutes until a fork easily pierces through the squash. Strain the squash through a colander and set aside to cool.

Step Two

Add the butter to a small skillet over medium heat. Once the butter is melted, add chopped onion, garlic, and sage and sauté for 5 minutes, stirring often. Remove from heat.

Step Three

Combine butternut squash, sautéed onions, garlic, and sage, vegetable broth, salt, pepper, and nutmeg. Blend until smooth.

Step Four

Toss cooked pasta with prepared butternut squash sauce. Stir in hazelnuts. Serve immediately with fresh sage and vegan parmesan.

Recipe Tips and Tricks:

1. Do not overcook the pasta. It should feel slightly undercooked as it will finish cooking at the end along with the vegetables. 2. Depending on the size of your squash, you may end up with extra sauce. Store it in the freezer for up to 2 months. When ready to use, gently reheat and toss with fresh pasta.

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