1 medium size butternut squash, peeled and cubed
1 large onion, chopped
2 T. olive oil
1 1/3 c. vegetable broth
3 T. fresh sage, chopped
2/3 c. almond milk
¼ c. nutritional yeast (optional) – gives a cheesy flavor
Cayenne pepper to taste
Salt and pepper to taste
2 cups dried macaroni
Preheat oven to 400F. Toss butternut squash and onion in 2 T. olive oil and spread in a baking pan. Roast until butternut squash is tender and onions are soft. Place in a blender along with vegetable broth, sage, almond milk, and nutritional yeast. Blend until smooth. Pour into a saucepan and add seasoning. Heat until warm enough to serve.
In a separate saucepan prepare macaroni according to box’s instructions. Drain and return to heat. Pour enough of the butternut squash sauce over the pasta and mix well. Heat for a few minutes.
Garnish with fresh sage and pumpkin seeds to serve.
*If there is leftover sauce it makes a great soup as well!