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Cheesy Butternut Squash Pasta
by itsallgoodvegan 🧡

Servings: 3
Time: 30 mins

Cheesy Butternut Squash Sauce:

4 cups of butternut squash, cut into small cubes
3 Tbsp + 1 tsp dairy-free butter
1 tsp salt
1 ½ cup unsweetened dairy-free milk
½ cup vegetable broth
3-4 cloves of garlic, minced
1 Tbsp fresh sage, chopped into fine pieces
1 shallot, chopped
2 cups dairy-free cheddar cheese
¼ tsp pepper
¼ tsp ground cayenne pepper, add more for a spicier pasta.
1 tsp onion powder

Pasta
16 ounces of pasta of your choice, cooked according to the back of the package.

Garnish
Breadcrumbs, gluten-free
Green Onion, chopped

Directions
Heat a large pot or dutch oven on medium-high heat. Combine 3 tablespoons of butter, salt, butternut squash, and cook until fork tender, stirring frequently.
Transfer the butternut squash to a blender and add the milk. Blend until smooth.
Add the 1 teaspoon of butter, garlic, shallot, and sage to the pot. Cook for 2-3 minutes until fragrant.
Turn the heat down to medium and combine the creamy butternut squash, vegetable broth, cheddar cheese, pepper, onion powder, and ground cayenne pepper to the pot and mix. Stir the sauce until the cheese has melted. Be careful the sauce does not burn.
Add the cooked noodles to the pot and mix. Taste pasta and add additional seasoning (salt or pepper) if needed. Divide pasta into bowls. Garnish with breadcrumbs and chopped green onion.
Leftovers will last 2-3 days in the fridge. The sauce will thicken up when cold. I recommend adding a little bit of vegetable broth to thin your sauce.
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