Mark made this dish for us in Colorado after another day of hiking. This is a beautiful fall weather dish! (Even if you’re in Florida and it’s not cold!)
- 1 lb box whole wheat pasta
- 1 butternut squash, cubed
- 5 tbsp EVOO
- ½ white onion, chopped
- 1/3 cup flour
- 1 ½ cups unsweetened almond milk
- 1 bay leaf
- 1 tbsp rosemary
- dash red chili flakes
- dash of sage
- nutmeg to taste if desired
- salt & pepper to taste
Place 2/3 of the cubed squash into a medium/large pot, cover with water, and lightly salt. Boil until tender enough to puree.
Meanwhile, in a separate pan, simmer chopped onions, 3 tbsp EVOO, salt, bay leaf, 2 pinches of rosemary, red chili flakes, and black pepper. Sweat until onions are translucent.
While these are cooking, toss remaining 1/3 of cubed squash in 2 tbsp EVOO, salt, pepper, and remaining rosemary, then place on an oiled baking sheet. Cook in 400 degree oven until browned, flipping once.
When the pot of squash is done boiling, drain, then cook for a few more minutes on low heat to evaporate excess water, then transfer to the blender. Puree until smooth, set aside.
Start cooking pasta al dente.
In the pan of onion blend, add flour and whisk thoroughly until moisture is soaked up. Let this cook for a few minutes until light brown. Whisk in almond milk. Bring to a strong simmer, stirring often, until it thickens. Careful not to burn! Once it thickens, add pinch more salt, a dash of sage, and the pureed squash, mix, then take off the heat. If desired, add nutmeg to taste. This should be the consistency of an alfredo sauce.
Put sauce, roasted squash cubes, and drained pasta into a mixing bowl, then stir until coated. Put into oiled baking dish, top with cheese (vegan or dairy). Cover with foil, bake in 350 degree oven for 10 minutes. Uncover, cook for additional 10 minutes. Then switch to broil to brown the cheese for approximately 3 minutes.
This pairs well with a nice light salad and a fireplace!
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