Vegan Butternut Squash Pasta Bowl

the perfect vegan dinner recipe for fall and winter!

What Ingredients Do You Need To Make This Vegan Butternut Squash Pasta 

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Butternut Squash Olive Oil Garlic Onion Vegetable Broth Coconut Milk White Miso Thyme Nutritional Yeast Salt & Pepper Spaghetti Spiced Pepitas

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1

Cut up the butternut squash into ½ inch pieces. Drizzle the squash with 1 tablespoon of olive oil and mix to coat all the squash with the oil. Transfer the squash to a baking sheet and cook in a 400° F oven for 30-40 minutes. Remove from the oven when tender and set aside.

2

While the squash cooks, prep up the toasted pumpkin seeds. Combine the pumpkin seeds, olive oil and spices in a small bowl, mixing to coat the seeds evenly with oil. Spread out on a baking sheet and place in the oven to roast for about 10 minutes. Stir midway through the cooking time.

3

The pumpkin seeds are ready when their color is golden brown with some green still showing. Take the out of the and set them aside for later.

4

Heat olive oil over medium heat, add garlic and onions cooking until soft. Stir frequently so the garlic and onion don’t turn brown. Add the cooked butternut squash, 1 cup vegetable broth, 1 cup coconut milk miso, dried thyme and nutritional yeast to the pot of cooked onion.

5

Let the sauce simmer over medium heat for five minutes to allow all the flavors to blend together.

6

Transfer the vegan butternut pasta sauce to a blender and blend until smooth.

7

Return to the pot, taste and add salt and pepper. If sauce is too thick, add additional vegetable broth to thin it out. Cook your favorite pasta and toss with the sauce and toasted pumpkin seeds.

serve & enjoy!

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