Butternut Squash Pasta

Butternut Squash Pasta

I'm obsessed with this recipe. TRUST the process, this completely dairy free butternut squash pasta recipe is just full of flavor, and the addition of bacon or "bacon" crumbles is just the cherry on top. This is a luteal phase recipe to keep your sugar cravings at bay, and it's also amazing for your skin! Butternut squash is packed with beta carotenes, the carotenoid most easily converted into vitamin A.

 

Ingredients:

Makes about 4 servings

  • 1/2 medium butternut squash
  • 4 cloves garlic
  • 1/4 c sage leaves
  • 1 8 oz box pasta (I used shells)
  • 1-2 c vegetable stock (or any stock)
  • 1 shallot
  • salt
  • pepper
  • olive oil
  • nutritional yeast
  • 1 c pasta water
  • bacon crumbles (optional, but not really)

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Peel and chop half of your butternut squash into cubes, removing the seeds first.
  3. Add butternut squash and garlic to a baking sheet and mix with a hearty drizzle of olive oil, and salt and pepper to taste.
  4. Bake for 35 minutes.
  5. In the meantime, add a drizzle of olive oil to a pan over medium heat, once hot, add your sage.
  6. Allow the sage to crisp up and begin to brown, about 3 minutes. Remove sage from pan once crisp and place on a plate with a paper towel.
  7. Chop your shallot into thin slices then add to the pan. Give it a brief mix then lower the heat to low and allow them to caramelize, about 10 minutes.
  8. Begin boiling pasta, remember to reserve 1-2 c pasta water. 
  9. Add your cooked butternut squash and garlic to a food processor or blender along with 1 c of vegetable stock. Pulse until mixture is a thick soup like consistency. 
  10. Add the squash mixture to the pan with shallots, then add cooked pasta to pan, along with 1 c pasta water.
  11. Season with salt, nutritional yeast, and add crispy sage. Add more pasta water as needed.

 

If you are including bacon crumbles in this recipe, you can either bake bacon in the oven with the butternut squash until crispy, OR if using vegan "bacon," start preparing them in a pan over medium heat at the end. The crispiness of bacon plus silky texture of butternut squash is truly a match made in heaven. ENJOY! 🫶

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