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Ingredients
Base Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup canned coconut milk
1 tablespoon nutritional yeast
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1 pound pasta (fettuccine, spaghetti, or your choice)
Fresh parsley, chopped (for garnish)
Vegan parmesan cheese (optional, for garnish)
Instructions
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized.
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