Equipment
- stove, oven
Ingredients
- 6 cups cubed butternut squash
- 1 tbsp olive oil, optional
- salt and pepper
- 1 shallot, minced
- 3 garlic cloves, minced
- 24-32 oz water
- 1 tbsp vegan “chicken” bouillon, or 1 bouillon cube
- ½ tsp ground sage
- ¼ tsp nutmeg
- 12 oz gluten free fusilli pasta
- ½ cup cashew cream
- ¼ cup nutritional yeast
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- 2 cups baby arugula
Method
- Preheat oven to 450 degrees.
- Add the squash to a bowl and drizzle with olive oil if desired, and season generously with salt and pepper. Toss to combine and spread on a large baking sheet. Transfer to the oven and bake for 25 minutes, or until golden and crisp on the edges.
- Meanwhile, heat a large skillet over medium heat and add in the garlic, shallot and a splash of water or cooking oil. Sauté until tender and fragrant - about 3 minutes.
- Pour in the water, add the bouillon and spices, and bring to a gentle boil. Add the noodles and reduce heat so you have a steady, gentle simmer. Add about 1/2 tsp of salt. Check the noodles at the recommended cooking time, but don't be surprised if you need to cook a bit longer, or add a little more water. Once the noodles are al dente, you should have very little water left in the skillet.
- Pour in the cashew cream, nutritional yeast, apple cider vinegar, and garlic powder and stir to combine, adding a splash of water if needed. Gently fold in the roasted squash and arugula.
Nutrition
Serving 1servingCalories 405kcalCarbohydrates 64gProtein 12gFat 13gSaturated Fat 2gPolyunsaturated Fat 0.3gMonounsaturated Fat 2gSodium 464mgPotassium 579mgFiber 5gSugar 5gVitamin A 15041IUVitamin C 31mgCalcium 86mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.