Kabocha Squash Pasta

Kabocha Squash Pasta

Fall is the season of squash and root veggies galore! Which I happen to love.

These veggies are so beautiful and can make you feel warm and cozy by just looking at them. They also tend to have a sweet taste to them which can satisfy anybody’s sweet tooth.

This recipe is perfect for those cozy fall and winter nights when you are in need of a little comfort food–without the guilt.

Squash is one of those vegetables that tests your patience. They’re hard to open and time consuming from the scooping of the seeds to the 30 minutes roasting in the oven.

But trust me, it’s worth it!

Kabocha Squash Pasta

What you need:

  • 1 small kabocha squash
  • 1-2 tbsp of coconut oil (organic and unrefined preferred)
  • 1 cup of brown rice or whole wheat pasta
  • 1/2 cup steamed peas (or broccoli)
  • 1/2 cup of nut milk (I used unsweetened almond milk)
  • 2 tbsp nutritional yeast
  • 1 tsp tumeric
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt
  • pepper

On to the recipe….

Go to your local grocery or farmer’s market and pick up a small kabocha squash. Bring it home, put it on the counter and breathe.

Pre-heat your oven to 400 degrees.

With a sharp knife hack off the stem then carefully cut the squash in half, starting where the stem was. I find this is easiest because from taking off the stem you have now exposed the softer squash flesh.

Once opened, scoop out the seeds into the trash and cut into 1-2 inch wide slices. Coat in coconut oil, salt and pepper.

Place in the oven and let roast for 30-45 minutes, tossing at halfway.

Once cooked allow to cool then place 1/2 the squash in a tupperware for snack time later.

**Cook the pasta according to the directions while completing the next steps**

Take 1/2 of the 1/2 that you kept out and scrape or cut the squash from the skin into a bowl and mash it to a mashed potato consistency.

In a sauce pan, combine your nut milk, nutritional yeast, tumeric, garlic powder and onion powder over low heat. Whisking until well incorporated. Once warm add your kabocha squash mash to the sauce pan and keep stirring until the sauce thickens. If it is having problems thickening, remove from the heat. If it is too thick, add more almond milk.

Drain the pasta once al dente and combine it with the sauce and peas. Mix well until each noodle is covered.

Plate the pasta then place a couple of your roasted kabocha squash slivers on top to garnish and enjoy!

With Kabocha love,

Your Maven


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