Creamy Butternut Squash Pasta

Yes you read that ingredient correctly “SUNFLOWER SEEDS”

Ingredients:

• 2 cups

• Butternut Squash, peeled and cut into small ½ inch cubes

• ½ Medium Onion

• 1 small head of Garlic

• 1-2 T Oil

• 10-15 fresh Sage Leaves, Sliced (Chiffonade) 

• 16oz Pasta 

• ½-1 tsp Dried Thyme

• Half a bouillon cube; 1T soy sauce; OR 2T Nutritional Yeast

• ½ Cup Raw or Roasted unsalted Sunflower Seeds

• ¾ cup unsweetened non-dairy milk

• Salt & Pepper

• Zest & Juice from Lemon

Procedure:

1. Preheat your oven to 425 degrees, 

2. Cut the top of your garlic head off (about ⅓ of the way down) Place on your baking sheet with the  Butternut Squash, onion, sage and garlic.  

3. Drizzle your vegetables with oil, season with Salt and pepper and stir until they are all coated. 

4. Bake for 20-25 minutes (rotating your pan ½ way through) until your Squash is cooked through and caramelized. You can add more time if you like. 

   1. Check your garlic to see if it is soft, if not add 5-10 minutes to your timer  (*I placed my garlic in a pouch made of tin foil or parchment paper)

5. Bring a pot of water to a boil and generously salt it. Cook your pasta according to package instructions. I like to cook mine al dente. 

   1. Reserve about ¾-1 cup of your pasta water for your sauce before draining.

6. To a Blender add sunflower seeds, roasted garlic (cloves squeezed from their skins), thyme, Bouillon cube, non-dairy milk, reserved pasta water. Blend until completely smooth

7. To a heated pan on medium low – add your pasta, sauce, and vegetables and gently stir. 

8. Add salt and pepper to your taste

9. Finish with some lemon zest and a squeeze of lemon juice before serving.