1 lb Butternut Squash
3 Tbsp SOOC Chipotle Olive Oil
¼ tsp SOOC Garlic Medley Sea Salt
¼ tsp Black Pepper
1 lb Pasta
1 tsp Dijon Mustard
4 Tbsp Nutritional Yeast
¼ cup Coconut Milk
2 cloves Garlic
2 tsp Onion Powder
⅛ tsp Cayenne Pepper
¼ tsp Nutmeg
Juice from ½ a lemon
Preheat your oven to 400℉. Carefully cut your butternut squash in half lengthwise and use a spoon to scrape out the seeds.
Drizzle the Chipotle Olive Oil over squash and season with the Garlic Medley Sea Salt and black pepper. Place the squash cut side down on a large rimmed baking sheet. Bake for 45-50 minutes, or until you can easily pierce the squash with a fork (this may take longer depending on your oven). Remove from the oven and set aside.
Cook pasta according to packing instructions. Save 2 cups of pasta water.
While the pasta cooks, scoop the softened butternut squash from its skin and add to a food processor or blender. Add the remaining ingredients and pulse, adding ¼ cup of pasta water at a time until the sauce reaches a smooth consistency.
Once the pasta is ready, return it to the pot and add the sauce on top of it, tossing to coat. 1 Tbsp at a time, add more of the reserved pasta water to get the sauce to your desired consistency. Season with a pinch more of Garlic Medley Sea Salt and black pepper. Serve, and enjoy!