Butternut Squash "Alfredo"


(serves 4)

For the Pasta:

  • 1/2 box of brown rice pasta mixed with 1/2 box of lentil pasta
  • 1 cup of sliced mushrooms
  • 1 cup of chopped string beans (broccoli or asparagus work too)
  • 1 TBS of olive oil
  • Salt & Pepper

For the Alfredo Sauce:

  • 1 small to medium sized butternut squash
  • 1 1/2 cups of raw cashews (soaked in water overnight or boiled in water for 10 min until soft)
  • 2 cups of filtered water
  • 1 cup of nutritional yeast
  • 3 TBS of vegan Earth Balance Butter
  • 1/4 cup of chopped red onion
  • 1 TBS of chopped sage
  • 1 clove of garlic
  • 1/2 tsp of nutmeg
  • salt & pepper

Preheat your oven to bake at 425 degrees. Slice your butternut squash in half the long way and scoop out the insides. Lightly rub the inside of both halves with olive oil and sprinkle with salt and pepper. Place face down on a tinfoil lined pan and cook for roughly 40 minutes (or until center of squash is soft when you poke it with a knife).

Once squash is cooked through remove from the oven and allow to cool slightly so you can scoop out the insides/remove the skin.

Add all remaining sauce ingredients besides the water to a high powered Vitamix or a food processor. Scoop out one half of the squash, add it to the sauce, and set the other half aside.  Slowly add water as you blend until it reaches your desired creaminess. Continue to add salt & pepper until it is seasoned to your liking. 

Bring a large pot of water to a boil. Add your pasta to the water and cook for roughly 8 min until al dente. Once cooked strain and put back in the pot. 

Put mushrooms and string beans over the stove with olive oil and salt & pepper on a pan at medium heat until just cooked through. Add them to the pot of pasta. Generously pour your alfredo sauce into the pot and mix everything together until fully coated. Jar any remaining sauce and keep in the fridge for future dishes (stays good for about 4-5 days).

Serve with a sprinkle of nutmeg and garnish of sage and enjoy!



Leave a comment