Ingredients
Ingredients
- 1 medium butternut squash
- 1 ½ cups unsweetened oat milk
- 1 cup chopped yellow onion
- 2 cloves garlic, finely chopped
- 2 Tbsp apple cider vinegar
- Dash of black pepper
- Dash of cayenne pepper
- ¼ cup nutritional yeast
- 12 ounces cooked whole-grain pasta
Instructions
Instructions
- 1. Preheat oven to 375 degrees F.
- 2. Roast the butternut squash: halve the squash lengthwise, and bake for about 45 minutes. Ensure the squash is very tender.
- 3. Scoop out 2 cups of the cooked squash and add it to a blender with the oat milk. Blend until creamy.
- 4. In a heated skillet, sauté the onions and garlic. Add a little water if they begin to stick.
- 5. Add the squash mix, apple cider vinegar, black pepper, cayenne pepper, and nutritional yeast to the skillet. Stir until combined completely.
- 6. Pour over cooked pasta and enjoy!
Cooking Tips
Cooking Tips
- 1. You can substitute the oat milk with your favorite plant-based milk.
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