Butternut Squash Pasta

squash, butternut squash, recipe, vegan recipe, vegetarian recipe, dinner, main course, pasta, noodle

2017 Kids Recipe Challenge Winning Recipe: 3rd Place! [Lunch]

Creating a healthy pasta sauce with vegetables for your family can be done ahead and will make a tasty meal even the kids will love. This cashew sauces creates a creamy cheese-like sauce that’s great for families following a plant based (vegan) diet or concerned about milk allergies.

Ishaan who’s in grade 2 and lives in Maple submitted this recipes. This is a great recipe for kids to practice using a blender mixing pasta sauce.

Preparation Time: 20 minutes

Soak Time: 3 hours

Cooking Time: 45 minutes

Makes: 4

Tips

Make sauce ahead and refrigerate for up to 1 week.
Sprinkle nutritional yeast on the finished dish for a savoury flavour.

Ingredients
Cashews	1/2 cup (125 mL)
Cubed butternut squash, chopped	1 pkg (400 g)
Vegetable oil	1 Tbsp (15 mL)
Soy beverage or milk	3/4 cup (175 mL)
Garlic, minced	2 cloves
Cajun seasoning	1 1/2 tsp (7 mL)
Onion powder	1 tsp (5 mL)
Water	1/4 cup (60 mL)
Salt	1/2 tsp (2 mL)
Macaroni or mini shell pasta	Half a 454 g pkg
Chopped baby kale or spinach (optional)	2 cups (500 mL)

Directions

In a bowl, cover cashews with water and soak for 3 hours. Drain well and rinse.
Toss butternut squash with oil and spread onto parchment paper lined baking sheet. Roast in 425°F (220°C) oven for 30 minutes or until tender.
Scrape cashews, squash, milk, garlic, Cajun seasoning, onion powder, water and salt into blender; puree until smooth.
In a pot of boiling salted water, cook pasta for about 8 minutes or until tender. Drain and return to pot.
Pour sauce over top with kale and toss to coat well over medium-low heat to heat through.