What I love about fall are not only the beautiful colors of the trees on a crisp and sunny fall afternoon, but also the fact that pumpkin and gingerbread are being added to menus again.
I love baked hokkaido pumpkin, either in pumpkin soup, as a filling for pumpkin quesadillas or filled and baked like in this white bean pumpkin recipe. Butternut squash might even be a bit more versatile than hokkaido pumpkin, making it a great addition to curries, like this butternut & spinach curry, soups and even pasta sauce.
This creamy butternut squash pasta (inspired by this recipe from Rabbit & Wolves) is the perfect comfort food for a cold fall evening. It’s packed with protein – thanks to the tofu – and can be spiced up with chili pepper if you like it spicy, or a bit of parsley and pine nuts.
- 300g linguine
- 500g butternut
- 2 cloves garlic
- 150g tofu
- 4 Tbsp nutritional yeast (optional)
- 150ml plant milk (I used oat milk)
- 1 tsp cinnamon
- olive oil
- salt & black pepper
- parsley & pine nuts as topping (optional)
- Pre-heat the oven to 190°C. Peel the butternut squash and cut into small chunks. Peel garlic and smash the whole cloves with the flat side of your knive.
- Add squash and garlic to a baking dish and drizzle with olive oil. Mix well until the squash is coated. Lightly salt & pepper. Then roast in the oven for 35 minutes.
- Cook the pasta according to package instructions.
- Cut the tofu and add to a blender, together with the milk, nutritional yeast and cinnamon. Add the squash and garlic once done, and blend everything on high until creamy. If it is too thick, add a bit more milk. Salt & pepper to taste.
- Drain the pasta and add it back into the pot, together with the butternut squash cream. Mix well and serve with a sprinkle of freshly ground black pepper, nutritional yeast and pine nuts (optional).
Recipe adapted from Rabbit & Wolves.