Butternut Squash Spaghetti
This Butternut Squash Spaghetti recipe is a fantastic way to sneak vegetables into a creamy vegetarian pasta sauce! The Squash is roasted with garlic and onions, and blended with a creamy plant-based milk and topped with fresh grated parmesan cheese.
Ingredients
- 1 lb spaghetti use gluten free if needed
- 4 cups butternut squash peeled and largely diced (about 1 medium squash)
- 2 tbsp olive oil divided
- 1 onion diced
- 4 cloves garlic
- 2 cups milk of choice
- 1 tablespoon mustard powder
- 1 tsp white miso paste
- 1 tsp Sea Salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees, cover a sheet pan with parchment paper.
- To the sheet pan, add the diced squash, onions, and garlic, and olive oil. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges.
- Bring a large pot of water to a boil, and cook spaghetti until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
- When the squash is finished cooking, add it to a blender with the mustard powder, almond milk, and blend for 2-3 minutes until smooth. Add more almond milk if needed if the sauce is too thick. Taste, and add salt and pepper, using more if desired.
- Add the sauce to the pasta, and stir well to combine. Top with a liberal sprinkle of parmesan cheese (or your favorite vegan alternative) and serve hot!
Nutrition
Calories: 299kcalCarbohydrates: 54gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 407mgPotassium: 407mgFiber: 4gSugar: 4gVitamin A: 7442IUVitamin C: 16mgCalcium: 129mgIron: 1mg
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