Buttercup Squash

Cheesy Buttercup Squash Tortiglioni⁣

⁣Serves 4-6⁣


⁣400g tortiglioni or pasta
⁣1 buttercup squash, halved + seeds removed⁣
⁣1/3 cup nutritional yeast ⁣
⁣1/3 tsp nutmeg⁣
⁣1/2 tsp garlic powder⁣
⁣oat milk, as necessary for thinning sauce⁣
⁣1 red onion⁣
⁣1 bell pepper⁣
⁣3 handfuls spinach⁣
⁣2 tbsp vegan butter, divided⁣
⁣salt + pepper, to taste ⁣


1. ⁣Brush squash with 1/2 tbsp melted vegan butter & season. Roast in a preheated oven at 400 for 40 minutes (until soft and cooked)⁣
2. ⁣Scoop out flesh and add to a high speed blender with nutritional yeast, nutmeg, garlic powder, cayenne and a generous pinch of salt + pepper. ⁣
⁣3. Add oat milk, a little at a time. Blend until smooth. Add oat milk as necessary for thinning the sauce. ⁣
⁣4. Cook pasta in a pot of boiling and salted water until nearly cooked. ⁣
⁣5. In a frying pan, cook veggies in vegan butter. Season. Add spinach last and cook until just wilted. ⁣
⁣6. Drain pasta and reserve a little cooking water. ⁣
⁣7. Add pasta and sauce to pan with veggies and stir to coat. Cook for a minute or two until everything is hot. ⁣
⁣8. Top with more nutritional yeast and enjoy!⁣