Vegan Pasta with Butternut Squash “Cheese”
So this delicious recipe was actually a mistake. I wanted to make cubed butternut squash, roasted in the oven but it was way too hot in my apartment to turn the oven on. So in skillet, I added the butternut squash with vegan butter. The butternut squash did not hold its shape but instead it started to become mushy. I went with it and added in some frozen broccoli. After tossing it in the pasta, it had a very similar texture to macaroni and cheese. So it felt like I was eating mac n cheese but really was eating butternut squash. This recipe is a must try!
What You Need:
Cubed, Butternut Squash
1/2 stick of Vegan Butter
1 Tablespoon Dried, Crushed Garlic (can use less but I really enjoy it)
1 Teaspoon Dried Ginger
1/2 cup of Soy Milk
Lentil Pasta (you can use any kind you like)
What To Do:
In a skillet pan, add 1/2 the amount of vegan butter in to melt. Place in butternut squash and season with salt and pepper. Place a cover on top and stir every so often. Add in other seasonings. When the squash gets soft, it will start to fall apart. Continue to mash it until it is completely cooked. Add in 1/2 bag of frozen broccoli and cook until soft. Toss with pasta and serve warm.