Gemelli with a Creamy Butternut Squash Sauce & Roasted Brussel Sprouts 🧡💛💚I love roasting veggies ALWAYS, and butternut squash is no exception. To get myself into the fall spirit, I made this yummy creamy & cozy pasta sauce. I love the color, kinda wish I had a jumpsuit in this shade. Seriously Sara? Yes.
What you need: 12 oz of pasta, 1 1/2 pounds of butternut squash cut into 1 inch cubes, 1/2 lbs of brussel sprouts cut in half, 2-3 tsp olive oil, 3-5 garlic cloves (skin on) 1 1/2 -2 cups veggie stock, 3/4 cup of plant based milk ( I used oat milk), 2 tlbs mellow white miso paste, 1 tsp dry rubbed sage, salt & pepper to taste
1️⃣ Cook Pasta according to directions, and reserve 1/2 -1 cup pasta water for later
2️⃣Coat squash, brussels, & garlic with oil, salt & pepper. Place on a lined baking sheet and roast at 400 degrees F for 25-30 min, flipping half way through
3️⃣ Take out of oven, wait until cool and peel off garlic skin.
4️⃣ In a high speed blender combine squash, garlic, then slowly add 1/2 cup veggie stock, milk, miso paste, thyme, salt & pepper to taste, add more veggie stock to get your desired consistency
5️⃣ Add the pasta,sauce, and brussel sprouts to skillet, heat at medium, pour in the reserved pasta water, & combine well until heated through
6️⃣ Divide into pasta bowls, and Enjoy!! Happy October 🙃🧡
Inspired by the talented Eva @thecuriouschickpea who made an amazing butternut squash soup the other day