Vegan Honeynut squash pasta

Leaning in hard to fall with this Honeynut squash pasta. The baby sister to butternut squash. She's cute, she's small, she's a little sweeter with a thinner skin you can actually eat when roasted! I made this recipe vegan so I can enjoy it guilt free with cashew milk and nutritional yeast but you can absolutely jazz it up with regular milk or half and half and some nutty grueyre and sharp cheddar and make it in to a Mac and cheese. But make sure to always finish with some crispy sage on top. The flavors couldn't be more perfect for this time of year and you need to make this immediately!

To roast:

3 Honeynut squash

2 shallots cut in to quarters

1 bulb garlic

Sprigs of thyme

Sprigs of sage

Glugs of olive oil

Salt/pepper

Drizzle of honey

To blend:

1.5 cups organic cashew milk

2 tbsp nutritional yeast

1 tsp nutmeg

1 tsp chili flakes (if you like a little spice)

Pasta of choice: gluten free or regular

Roast the Honeynut squash, shallots, garlic, thyme and sage on a sheet pan with olive oil, salt, pepper and honey drizzled over for 35 minutes at 400F.

Scoop out the insides of the Honeynut squash and add in to a blender with the shallots and squeeze out the cloves of roasted garlic.

Blend on high with cashew milk and seasonings until smooth.

Meanwhile, boil your choice of pasta per box directions.

Save a little of the salted pasta water before draining.

Pour the sauce over your drained pasta in to a pot and stir together over a low heat with about 1/2 cup pasta water until silky smooth.

Now add over some of the crispy sage from the sheet pan on top, some extra scrunches of black pepper and enjoy this delicious fall cozy pasta recipe!

If you want to make a naughty version:

Add in 1/2 cup grueyere cheese, grated and 1/2 cup shredded sharp cheddar in to the sauce over a low heat in a pot until melted. Add in the pasta and enjoy!