Ingredients

The following ingredients have 9 Servings
  • 1 bunch fresh sage (stems removed)
  • 1/2 medium Butternut Squash (peeled, seeds removed and chopped into large chunks)
  • 8 ounces pasta (regular or gluten free)
  • 2 tablespoons vegan butter (I like Earth Balance's spread or coconut oil)
  • 2 tablespoons flour (regular or coconut flour if needed)
  • 1 to 1 ¼ cups vegan milk (any vegan milk works)
  • ½ cup nutritional yeast
  • ¼ cup panko breadcrumbs + 2 teaspoons of olive oil (gluten free if needed)
  • ¾ teaspoon sea salt
  • ¾ teaspoon ground black pepper

Instruction

  • Preheat the oven to 425°F. Bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
  • Add the pasta to the other (cook pasta according to directions on the box). If it's finished cooking before you have finished the sauce, removed from heat, drain, keeping 1/2 cup pasta water and let stand until you're ready to use it.
  • In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn't burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don't throw out the butter/oil!
  • In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
  • Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
  • Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add in the extra milk a tablespoon at a time until your desired consistency.
  • Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly.
  • Crumble the crispy sage over the top. Enjoy!