Butternut Squash & Cauliflower Cheezy Pasta

Let’s be real, Thanksgiving meals are all about the sides.. and this Butternut Squash & Cauliflower Cheezy Pasta does not disappoint. It is absolutely delicious, comforting and full of roasted veggies, pasta and covered in a cheeze sauce… Do yourself a favor and make this dish during the holidays.

Butternut Squash & Cauliflower Cheezy Pasta

• 1 medium butternut squash, divided

• 1/2 head of cauliflower, cut into florets

• 3 tbsp EVOO, divided

• 1/2 yellow onion, diced

• 2 cloves of garlic

• 1 tbsp miso

• 1/4 nutritional yeast

• 1 tsp Dijon mustard

• Juice of half a lemon

• 1 cup of soy milk, or unsweetened milk of choice

• 12oz pasta, cooked al dente 

Method:

Set your oven to 375 degrees. Peel and dice your squash. Cover with 2 tbsp EVOO, salt and pepper and roast at 375 for 30 minutes or until tender. 

Add cauliflower florets to a baking sheet, along with 1 tbsp EVOO and salt and roast for 20 minutes or until golden. 

Add 1 tbsp EVOO to a pan on medium heat. Once hot, add the onion and garlic and a pinch of salt. Sautee for 7 minutes or until soft. 

Add the onions & garlic mixture, miso, lemon juice, Dijon, soy milk, and 1 cup of squash to the blender and blend until smooth.

Gently mix one cup of roasted squash, cauliflower, pasta, and the sauce and pour into a baking dish. Bake for 20 minutes at 350 degrees or until warm.