Want to try a new flavor in place of your vegan pasta meals using Butternut or Kabocha Squash as one of the main ingredients for this recipe will provide a good source of fiber, potassium and several other key nutrients. This variety was also offered at last week’s market too.
Ingredients
- 1 lb spaghetti
- 1 medium butternut squash peeled, seeds removed, and chopped in 1/2" cubes
- 1 yellow onion chopped
- 2 cups vegan broth*
- 2 tbsp sage leaves chopped
- 2 tbsp vegan butter
- 4 cloves garlic diced
- red pepper flakes optional
- salt & pepper to taste
- vegan parmesan optional
Instructions
- Melt butter in a pan over medium-high heat. Add sage and a pinch of salt to the pan and sauté for 1-2 minutes (or until crispy). Remove with a slotted spoon and place on a paper towel.
- Lower heat to medium and add garlic, onion and butternut squash to the pan. Sprinkle with salt & pepper and sauté for 10 minutes (or until onions are translucent).
- Add broth to the pan and bring to a boil. Lower heat and simmer for 20 minutes (or until squash is fork tender).
- While the squash mixture is cooking, bring a large pot of water to a boil. Add pasta to the pan and cook until al dente. Drain pasta and set aside until ready to use.
- Add squash mixture to a blender and combine until smooth - you can also use an immersion blender. Taste and add salt, pepper and red pepper flakes to taste.
- Place pan you cooked the squash in back on the stovetop over low heat. Combine sauce and pasta in the pan and toss to combine. Serve with vegan parmesan, additional black pepper and fried sage.
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