Butternut Squash Pasta Sauce

Ingredients

• 4 cups butternut squash, chopped (about 1 medium-large squash)
• 1 small sweet onion, chopped
• 2 tbsp olive oil
• 1 tsp salt (or to taste)
• to taste pepper
• 1/2 cup raw cashews (soaked in boiling hot water for 5 minutes)
• 1 cup water
• 1/4 cup nutritional yeast (optional)
• 1/2 tsp garlic powder
• 1/4 tsp ground sage
• 1/4 tsp dried thyme
• 2 tbsp lemon juice
• 12 oz pasta (of choice)
• 1 serving roasted broccolini or other vegetable
• 1 serving sun dried tomatoes or tempeh bacon
• 1 serving shaved parmesan (used Violife non-dairy)

Instructions

1. 1

   Preheat the oven to 400°F and get out a large rimmed baking sheet.

2. 2

   Place the chopped squash and onions on the baking sheet, drizzle with olive oil, and toss to coat. Sprinkle with salt and pepper, then roast for 35–45 minutes, until the squash is fork tender and golden brown in some places.

3. 3

   While the squash roasts, cook the pasta according to package instructions, then drain and set aside.

4. 4

   In a high-powered blender, combine the roasted squash and onions, cashews, water, nutritional yeast, garlic powder, sage, thyme, lemon juice, and salt. Blend until very smooth.

5. 5

   Add the drained pasta back to the pot it cooked in, pour in the sauce, and stir over low-medium heat until warmed throughout. Serve immediately with roasted broccolini, sun dried tomatoes, and shaved parmesan.

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