AuthorgoodnesswithgPreheat oven to 400 degrees.
Toss butternut squash in 1 tbsp of avocado oil, salt and pepper. Lay on a metal baking sheet, and roast for about 25 minutes until squash is tender.
Meanwhile, cook pasta according to package directions. Drain and set aside, but keep the pot close by.
To a high-speed blender or food processor, add roasted squash, cashews, vegetable broth, avocado oil, lemon juice, garlic, sage, paprika, cayenne, salt and pepper to taste.
Blend until completely combined and smooth. Add additional vegetable broth to thin sauce to your desired consistency if needed.
Adjust seasonings to taste.
Pour sauce into the pot you used for the pasta, and place on medium heat until warmed through.
Return pasta to the pot, and mix well.
Top with additional chopped sage and pumpkin seeds. Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees.
Toss butternut squash in 1 tbsp of avocado oil, salt and pepper. Lay on a metal baking sheet, and roast for about 25 minutes until squash is tender.
Meanwhile, cook pasta according to package directions. Drain and set aside, but keep the pot close by.
To a high-speed blender or food processor, add roasted squash, cashews, vegetable broth, avocado oil, lemon juice, garlic, sage, paprika, cayenne, salt and pepper to taste.
Blend until completely combined and smooth. Add additional vegetable broth to thin sauce to your desired consistency if needed.
Adjust seasonings to taste.
Pour sauce into the pot you used for the pasta, and place on medium heat until warmed through.
Return pasta to the pot, and mix well.
Top with additional chopped sage and pumpkin seeds. Enjoy!
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