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Extra Creamy Butternut Squash Pasta

  • Author: Liv B
  • Yield: 4 servings


Super creamy squash-based sauce over pasta, sprinkled with homemade smoky breadcrumbs.



  • 4 cups peeled and cubed butternut squash
  • 2 tbsp avocado oil
  • 1 tbsp fresh thyme
  • pinch of salt and pepper
  • 1 tsp chilli flakes
  • 1 cup coconut milk
  • 1 tsp vinegar
  • 1 tbsp nutritional yeast
  • 350g dry bowtie or small shape pasta


  • 11/2 cups cubed stale bread
  • 1 tbsp oil
  • 1 tbsp nutritional yeast
  • 1/4 tsp smoked paprika

Optional: fresh thyme for garnish


  1. Sauce: Preheat oven to 400 F.
  2. To a parchment-lined oven-safe casserole dish or baking sheet, add butternut squash, thyme, salt and chilli flakes. Drizzle avocado oil overtop and bake for 30 minutes, stirring halfway through.
  3. Let it cool for about 10 minutes, and while it’s cooling, boil pasta according to package directions until al dente. Drain and set aside.
  4. Add the cooled squash to your blender with the coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and adjust salt and pepper if needed.
  5. Breadcrumbs: lower heat to 350 F.
  6. Toss bread with the oil and spices. Add to a baking tray; toast for 10 minutes, or until golden brown and dried out. Blitz in a food processor or blender (or just add to a plastic bag and crush with a rolling pin) until it becomes breadcrumbs. Set aside.
  7. Pasta: Add pasta and sauce back to large pot on low-medium heat. Heat, stirring frequently, until hot. Divide into bowls, top with the bread crumbs and serve!

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