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Bowties with Butternut Squash

February 3, 2014 by Epicurean Vegan

Bowties with Butternut Squash -- Epicurean VeganWe 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.

INGREDIENTS:
10-12 oz bowtie pasta
1 med butternut squash, peeled and cut into 1/2″ pieces
1 Tbs olive oil
2 Tbs Earth Balance margarine
4 Tbs flour
1/3 C white cooking wine
1-1/2 C almond milk
1 Tbs nutritional yeast
3/4 tsp sage
Salt and pepper, to taste
vegan Parmesan, optional

DIRECTIONS:
Preheat oven to 400. 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.
Bowties with Butternut Squash -- Epicurean Vegan
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. 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!

Bowties with Butternut Squash -- Epicurean Vegan

Bowties with Butternut Squash
 
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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.
Author: Epicurean Vegan
Ingredients
  • 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
Directions
  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!
3.4.3177

 

Filed Under: Dinners Tagged With: butternut squash, creamy pasta, fast and easy. easy, vegan roux

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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