Butternut squash may be in almost every recipe during this time of the year – but for good reason! It’s very versatile (butternut squash sandwiches, anyone?) and good for you, too. I came across this recipe for creamy butternut pasta in the Vegan Cuts fall harvest e-book and knew I had to try it. And the recipe didn’t disappoint!
1 lb. butternut squash, peeled and cubed
1 cup non-dairy milk (I used almond milk)
1 T. tamari
1 1/2 tsp. garlic powder
1 tsp. onion powder
Dash of ground nutmeg
1 cup arugula
1. Preheat your oven to 400F. Line a baking sheet with parchment paper. Spread the cubed butternut squash over the baking sheet and roast for 25-30 minutes, or until the squash is tender.
2. Once the squash is done, place it in a blender with the non-dairy milk, tamari, garlic powder, onion powder and nutmeg. Blend until very smooth.
3. Next, fill a large pot with water to boil the pasta. Follow the instructions on the package to cook the pasta.
4. Once the noodles are cooked, drain the hot water and rinse them with cold water. Drain again.
5. Place the pot back on the stove over low-medium heat. Pour the butternut squash sauce over the noodles and stir until evenly combined.
6. Fold the arugula into the pasta and cook until wilted. Add salt and pepper if needed. Serve warm.