Bowties with Butternut Squash
We decided that this is one of those dishes that could easily put you in a food coma if you're not careful. (Like the cashew cheese pasta---happens to us every time). The sauce is a basic roux that I then added seasoning and some roasted butternut squash to. Next time, I think I'd add some mushrooms and peas, but this dish is also delicious with just the squash.
  • 10-12 oz bowtie pasta
  • 1 med butternut squash, peeled and cut into ½" pieces
  • 1 Tbs olive oil
  • 2 Tbs Earth Balance margarine
  • 4 Tbs flour
  • ⅓ C white cooking wine
  • 1-1/2 C almond milk
  • 1 Tbs nutritional yeast
  • ¾ tsp sage
  • Salt and pepper, to taste
  • vegan Parmesan, optional
  1. Preheat oven to 400.
  2. In a medium bowl, coat the squash with the olive oil, then spread onto a baking sheet. Roast the squash for 30-40 minutes, stirring them once halfway through.
  3. Meanwhile, boil the pasta until al dente, then drain. But while the pasta is cooking, prepare the sauce. In a medium saucepan, melt the Earth Balance. Slowly add the flour and whisk until thick and smooth. Next, whisk in the white cooking wine and blend until smooth. Little by little, add the almond milk, whisking until thickened over medium heat. Add the nutritional yeast, sage, salt, and pepper.
  4. Fold in the squash and remove from heat. You can either keep the pasta and sauce separate, or combine the two. Serve immediately and enjoy!
Recipe by Epicurean Vegan at