Vegan Butternut Squash Pasta

The perfect fall dish to add to your weekly dinners, this meal is quick and requires far less ingredients than most vegan recipes

It is so important to eat with the seasons. The nature of our bodies are used to hunting and gathering with the changing of the seasons and what naturally grows in the different weather.

Fall is by far one of my favorite seasons for eating. I am not one for the cold weather, but luckily in Florida I get to experience the beautiful autumn foods without the breeze.

Some of my favorite fall foods include: butternut squash, pumpkin, eggplant, beets, bell peppers, brussel sprouts, sweet potatoes, cauliflower, onions, and radishes.

In your local grocery store, you will notice an uptick in these foods, giving you plenty of opportunity to experience with new flavors and recipes.

This recipe contains very simple ingredients that you can find anywhere and nourishes the body with healthy proteins, vitamins, minerals, and antioxidants.

Recipe:

Prep: 10 minutes Cook: 30 minutes Total Time: 40 minutes

makes 6 servings

Why Use Frozen Butternut Squash Instead Of Fresh?

The only reason I use the frozen butternut squash is because it makes things way easier and saves time! I hate to peel, deseed, and chop fresh butternut squash.

I find it difficult and time consuming. Plus, frozen butternut squash is normally very affordable. It is most commonly available in the freezer section during the fall so I usually stock up on a few bags that I can use throughout the year.

Ingredients:

• 1 1/2 cup of fresh chopped cherry tomato

• 16 oz bag of frozen butternut squash cubed

• 1/2 medium yellow onion

• 1 tbsp olive oil

• pinch of salt

• pinch of pepper

• 1 tsp dried thyme

• 2 tbsp nutritional yeast

• 1 box of Banza Pasta

  Step 1: Roast Veggies In The Oven

  To begin, preheat oven to 450F and line a baking sheet with parchment paper. Then, place frozen cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet.

  Next, drizzle olive oil on top and season with salt, pepper, and thyme. Then, mix to cover the vegetables evenly with oil and seasonings.

  Bake at 450F for 20 minutes.

  Step 2: Cook Pasta

  Then, while the veggies bake, cook the pasta according to package instructions.

  Step 3: Blend Sauce And Mix With Pasta

  Pour the sauce over the cooked pasta and toss to coat. Serve immediately!

  I recommend storing the cooked pasta and sauce separately for meal prep. You can keep the cooked sauce in the fridge for up to 7 days. If you are eating some of the pasta immediately, you can toss some of the pasta in the sauce while its hot and store the rest separately.
  ENJOY!