Butternut Squash Pasta

This is a "Go to" dinner in my house, not only is it delicious but it is super simple to make. You will need a food processor or some type of blender to complete this dish.

This is definitely a vegan pasta dish and my parents would appreciate it but because i am not a vegan, I do add parmesan cheese and crispy bacon to the top. It is optional and you can leave it out.

Ingredients: Serves 2

Lemon Juice from 1/2 Lemon

1 Butternut Squash, halved.

1 Garlic bulb

Thyme, pinch

Salt and Pepper to taste

Paprika, pinch

Chilli Flakes or Chilli Pepper, pinch

1/4 cup Parmesan or Nutritional Yeast

200 gr Spaghetti or Farfalle

Optional crispy Bacon

Instructions:

• Heat oven to 200 degrees C.

• Cut the Butternut Squash in half and drizzle with oil, make sure its everywhere. Place it skin side up on a baking tray. Cut the top off the Garlic bulb (opposite end of the root) so that the garlic cloves are slightly exposed. Drizzle the garlic bulb with some oil and place root side up, next to the butternut squash. Cook in the oven for 25-30 minutes.

• While that is cooking, I would suggest cooking your pasta of choice. I usually go with spaghetti or farfalle pasta, just make sure to save some of the pasta water.

• Once the butternut squash is done, spoon the "meat" from the squash and place into a food processor or blender, making sure that the skin is not included. Squeeze the Garlic, so that the cloves all comes out of the bulb and place with the squash.

• Add some pasta water, salt and pepper, chilli flakes, paprika, thyme and lemon juice and blend. If using Parmesan or nutritional yeast this would also be a good time to add it to the blender.

• Now it´s done. You can top it off with more cheese or some parsley. I enjoy crispy bacon on top so if you are like me, you can add that as well. It adds a nice umami to the dish.