- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Servings: 6-8
Ingredients
- 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces 1 medium yellow onion, roughly chopped
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 3⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon red pepper flakes, plus more for serving 1⁄3 cup packed cup fresh sage leaves
- 1 cup Ripple Half & Half
- 1⁄2 cup roasted red peppers
- 3 garlic cloves, peeled
- 1 tablespoon nutritional yeast
- 2 teaspoons lemon zest
- 1 pound cavatappi pasta
- 3⁄4 cup grated vegan Parmesan, plus more for serving 1⁄3 cup hazelnuts, toasted & chopped
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- To a large mixing bowl add squash, onion, 3 tablespoons olive oil, salt, black pepper, and red pepper flakes. Toss to coat then spread in an even layer on the prepared baking sheet.
- Place in oven and roast until squash is fork tender, 30-35 minutes, tossing vegetables and rotating the pan halfway through cooking.
- Meanwhile, in a large 12-inch nonstick skillet placed over medium heat, warm remaining 3 tablespoons oil.
- When oil is hot, add the sage and cook, using tongs to toss frequently, until the leaves are lightly browned and crisp, 2-3 minutes.
- Use a slotted spoon or tongs to transfer sage to a plate that has been lined with paper towels.
- To a blender or food processor, add roasted squash mixture, Ripple Half & Half, roasted peppers, garlic cloves, nutritional yeast, and lemon zest. Blend until smooth (mixture will be thick). Set aside.
- Cook pasta in a 6-qt pot until al dente. Reserve 1⁄2 cup cooking liquid before draining pasta.
- Add pasta back to the 6-qt pot, along with the pureed squash, reserved cooking liquid, and parmesan. Turn heat to medium-low and stir until pasta is coated evenly and everything is warmed through.
- Divide the pasta among bowls and sprinkle the fried sage, hazelnuts, and more parmesan, and red pepper flakes. Serve immediately.
