Ingredients
- 1 lb mini GF shell pasta (or any kind)
- 1 lb butternut squash
- ½ yellow onion
- 2 cloves fresh garlic
- ½ cup almond milk (or any)
- ½ cup smoked gouda (shredded)
- 2 tbsp nutritional yeast (optional but adds extra cheese flavor)
- 1 tsp sea salt
Topping:
- ¼ cup gf breadcrumbs
- 4 fresh sage leaves
- ¼ tsp dried (or fresh) thyme
Instructions
- Heat oven to 400 degrees. Peel and half butternut squash the long way. Scoop out the seeds and drizzle flesh with olive oil and a little salt + pepper. Roast, skin side up, for about 45 minutes, until you can easily slide a sharp knife into it.
- In the meantime, chop onions and garlic. Add onions to a pan on medium heat with a little olive oil, salt + pepper. Stir for 5 minutes until translucent.
- Add in garlic and stir for another minute. Turn heat off and let sit.
- Cook pasta using directions and strain. Run over with cold water to stop cooking process (if you’re still waiting for the other ingredients to cook).
- When squash is done, scoop out the flesh and put into a blender with milk, onions, nutritional yeast, garlic, 1 tsp salt and some cracked black pepper. Blend until very creamy.
- Pour pasta and sauce back into the frying pan and add grated cheese. Stir on low heat until combined and melted through.
- Turn oven on broil. Combine breadcrumbs, chopped sage + thyme. Pour pasta into an oven-safe dish. Top with breadcrumbs. Broil for 5ish minutes, until golden on top.