Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
On a parchment lined baking sheet, scatter the small
Butternut Squash (1)
and drizzle with
Olive Oil (15 mL)
. Sprinkle with
Kosher Salt (2 g)
and
Ground Black Pepper (as needed)
and toss to coat.
Step 3
Bake 40 minutes, or until squash is tender when poked with a fork. When there are about 20 minutes left for the squash to cook, bring a large saucepan of salted water to a boil.
Step 4
Once boiling, cook
Pasta (480 g)
according to package. Drain. Reserve about 1/2 cup of the pasta water for use later.
Step 5
Heat
Vegan Butter (55 g)
in a very large soup pot. Allow to melt over medium heat for about 3 minutes.
Step 6
Then, add in the
Onions (2)
and
Garlic (6 cloves)
. Saute for 5 minutes until the onions begin to turn translucent.
Step 7
Add
Kale (1 bunch)
to onions and cook until wilted, about 5 minutes.
Step 8
Add in pasta, pasta water,
Vegan Mozzarella Cheese (55 g)
,
Nutritional Yeast (6 g)
, and
Dried Sage (as needed)
and
Ground Black Pepper (as needed)
. Stir. Make sure there are no clumps of cheese.
Step 9
Now, add in the roasted butternut squash and stir gently to combine. Serve hot with additional dried sage or nutritional yeast to garnish, or even some pumpkin seeds.
