Vegan Butternut Squash Alfredo

Posted by in Christmas, Cooking, Lunch/Dinner, Pasta, Thanksgiving | 0 comments

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Hello & Happy Tuesday!!
 
 
 
 
 
 
 
 
 
 
Even back in my raw vegan days circa 2008, I don’t think I ever even tried butternut squash. I know, tragic! At that time I ate all the basics such as broccoli, mixed greens and fruit. I don’t even think kale at that time wasn’t even a “thing”. 
 
 
 
My how times have changed! (god bless)
 
Today when I think of fall, my mind is filled with all things butternut squash!
(also Brussels & pumpkin)
 
 
Butternut squash is one of those magic veggies that is actually high in sugar compared to most veggies, but provides a wonderful color and mild flavor that pairs perfectly wth sage. My first thought for a butternut squash dinner recipe was to make it into noodles however, if I have to be honest.. 
 
 
I feel that veggie noodles are a great way to add character to dishes, perhaps make veggies more chewable, digestible for some, but as a whole regardless of what you pair with it, if not done right, you will just have a big ol plate of soggy noodles that have been zapped of all their nutrients. 
 
 
Needless to say, I’m not a huge veggie noodle person unless enjoyed in a salad. 
 
 
 
 
 
 
 
 
 

 
So I passed on butternut squash noodles and decided to instead make a rich sauce with integrating cashews, and the results were, superb! What I love about this dish is, everything! It resonates with all the fall flavors, is easy, affordable, can easily be made in bulk, has aesthetic appeal, multiple textures, packs protein, packs kale, is non vegan approved and the sauce can be used for other dishes to give them a fall twist!
 

 

 
 
 
If you’re looking for an easy peasy fall vegan dish, you have to try this Butternut Squash Alfredo!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Why this recipe rocks: 
 
 
 
 
Easy 
Affordable
Packs kale
Packs cashews 
Can easily be made in bulk
Cheesy
Non vegan approved
Perf for fall
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
Recipe Tutorial 
 
 
 
 
 
 
 
 

Yields 2-4 servings

Vegan Butternut Squash Alfredo

25 minPrep Time

10 minCook Time

35 minTotal Time

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Ingredients

  • 1 tbsp vegan butter
  • 1 1/2 Tbsp finely chopped fresh sage
  • 1 Tbsp fresh thyme
  • 1 small yellow onion, chopped (1 large cup)
  • 4 cups butternut squash, peeled, seeded and diced into 1/2-inch cubes (large package at whole foods)
  • Salt and freshly ground black pepper
  • 3 cloves garlic , minced
  • 1 cup low-sodium vegetable broth
  • 2 cups chopped kale
  • 1 cup almond milk
  • 3 tbsp nutritional yeast
  • 1 cup soaked cashews
  • 1tsp pumpkin spice
  • 1/2 cup chopped pecans (optional)
  • 14 oz dry gluten free spaghetti
  • 1/3 cup Follow Your Heart vegan parmesan , plus more for serving

Instructions

  1. In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
  2. Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, vegetable stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
  3. Add soaked cashews, nutritional yeast, and almond milk to a food, blend until smooth.
  4. When the squash is tender, add the squash to a food processor along with salt to taste. Puree until smooth.
  5. Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
  6. Drain pasta and add a generous portion of the butternut squash sauce to the pasta. Fold in chopped dinosaur kale and gently toss together. Top with sage and pecans. Serve!
  7. In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
  8. Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, vegetable stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
  9. Add soaked cashews, nutritional yeast, and almond milk to a food, blend until smooth.
  10. When the squash is tender, add the squash to a food processor along with salt to taste. Puree until smooth.
  11. Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
  12. Drain pasta and add a generous portion of the butternut squash sauce to the pasta. Fold in chopped dinosaur kale and gently toss together. Top with sage and pecans. Serve!
Cuisine: Italian | Recipe Type: Pasta
7.6.4
977
http://www.eatdrinkshrink.com/cooking/butternut-squash-alfredo
 
 
 
 
 
 

 

 

 

 

 

 

 

 

 

 

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