Butternut squash pasta

butternut squash pasta



  • Butternut squash - 1 small or ½ of a big one

  • Shallot - 1 

  • Garlic - 2 cloves

  • Salt & pepper to taste

  • Vinegar a pinch

  • Oliveoil a pinch

  • Nutritional yeast - 2-3 tbsp

  • Sage - a few leaves

  • Cooked pasta for two

How to make it 

    1. Sauté shallot and garlic in a pot - add in the butternut squash cut into smaller pieces and add water untill it almost covers the squash.  Keep a few slices of the squash to toast on a pan. Boil the squash for around 30 minutes or untill its soft. 

    2. Remove some of the water from the pot and keep it. Blend the squash with a handblender and add in vinegar, olive oil, salt/pepper and nutritional yeast. If needed add some of the excess water - the consistensy should be quite thick.

    3. Mix the pasta with the butternut squash puré and top it off with leaves of sage, fresh grounded pepper, toasted slices of butternut squash and nutritonal yeast. 

    Recipe by Oliver Blomqvist