FAVORITE FALL RECIPE 🍂🍁🎃
Nothing screams "fall is here" more than butternut squash, am I right!? Whether it's in soups, pasta, roasted in the oven, it is D E L I C I O U S
Here is my favorite recipe (and it's dairy free!!)
You could easily make this higher protein by using regular cheese and adding a protein source.
CALORIES 489
FAT 9.3 g
PROTEIN 14.8 g
CARBS 88.7 g
1Small butternut squash, peeled, deseeded, diced about 6 cups
1 Tbsp olive oil or you can use up to 2 tbsp Olive Oil
1/4 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup vegan butter
1.1 lb Pasta
2 Medium onions, thinly sliced
6 cloves garlic, minced
1 bunch kale, de-stemmed, chopped
1/2 cup Vegan Mozzarella Cheese, shredded
2 Tbsp Nutritional Yeast
1/4 tsp dried sage
Step 1
Preheat oven to 400 degrees F (200 degrees C)
Step 2
On a parchment lined baking sheet, scatter the small Butternut Squash (1) and drizzle with Olive Oil (1 Tbsp) . Sprinkle with Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) and toss to coat
Step 3
Bake 40 minutes, or until squash is tender when poked with a fork. When there are about 20 minutes left for the squash to cook, bring a large saucepan of salted water to a boil
Step 4
Once boiling, cook Pasta (1.1 lb) according to package. Drain. Reserve about 1/2 cup of the pasta water for use later
Step 5
Heat Vegan Butter (1/4 cup) in a very large soup pot. Allow to melt over medium heat for about 3 minutes
Step 6
Then, add in the Onions (2) and Garlic (6 cloves) . Saute for 5 minutes until the onions begin to turn translucent
Step 7
Add Kale (1 bunch) to onions and cook until wilted, about 5 minutes
Step 8
Add in pasta, pasta water, Vegan Mozzarella Cheese (1/2 cup) , Nutritional Yeast (2 Tbsp) , and Dried Sage (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Stir. Make sure there are no clumps of cheese
Step 9
Add in the roasted butternut squash and stir gently to combine. Serve hot with additional dried sage or nutritional yeast to garnish, or even some pumpkin seeds
