- Prep Time: 40m
- Cook Time: 40m
- 1/4 c raw cashews, soaked
- 1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (450g) packages chopped squash)
- 3/4 c filtered water
- 2 garlic cloves
- 2 tbsp. nutritional yeast (optional, but recommended)
- 1 tbsp. fresh lemon juice
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. chili powder
- 1 tsp. fine grain sea salt, or to taste
- 1/8 tsp. liquid smoke
- hot sauce, to taste
- 1 (450g) package mini shell or macaroni pasta (use gluten-free, if desired)
- roasted broccoli or sautéed kale leaves, to stir into pasta
- Add cashews in a small bowl and cover with water. Soak overnight or for at least 3-4 hours, until soft and plump. Drain and rinse before use.
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Spread out chopped squash on sheet and drizzle with oil. Toss to coat.
- Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
- Add the soaked and drained cashews, water, garlic, nutritional yeast (if using), lemon juice, onion powder, paprika, chili powder, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth. Now add the salt, liquid smoke, and hot sauce to taste and blend again.
- Cook pasta according to package directions. If using broccoli, kale, or other vegetables, roast or sauté those too.
- Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Stir in the cooked vegetables, if using. Cook over medium until heated throughout and serve immediately.
- Leftover sauce can be stored in an air-tight container for up to 1 week or so in the fridge. It\'s great poured on roasted vegetables too!
Time saver: You can also simply slice the squash in half, remove seeds, and roast the two halves rather than chopping the squash up. The butternut squash sauce makes 2.75 cups.