butternut squash pasta
with pancetta, mushroom + sage crumble - the easiest, tastiest, most nourishing bowl of pasta you’ll make this entire fall and winter season. trust.
1 bag pasta
1 small butternut squash, cubed
1 red pepper, cubed
1/2 yellow onion
1 head garlic
baby bella mushrooms
salt/pepper/red pepper flakes
preheat oven to 400 degrees. cube butternut squash and chop red pepper. add squash, pepper, onion, garlic, oregano + dry spices to a sheet pan with olive oil and bake until the squash is soft and there’s a little charring (around 45min)
while the veggies bake — cook your pasta and set aside. reserve 1-2 cups pasta water. then, pan fry pancetta, diced mushrooms and sage in olive oil until crispy. set aside. omit pancetta for a vegan version!
add baked veggies, onion, garlic to a blender with 1 cup pasta water and 1/2 cup coconut milk and blend until smooth. add sauce to pasta - add more pasta water little by little to smooth it out, if necessary.
plate your pasta and add your pancetta/mushroom mix on top.