Creamy Butternut Squash Pasta

Ingredients

• 1/2  butternut squash seeded
• 2-3 cloves garlic
• 1 small onion or 2 shallots, slice
• 3/4 cup water
• 1/2 cup cashews (raw preferred, or unsalted)
• 1 Tbsp. nutritional yeast
• 1 Tbsp. balsamic vinegar
• 8 fresh sage leaves
• 1 Tbsp. fresh thyme
• 1 tsp. fresh rosemary, chopped
• 12 oz. pasta: shells, rotini, or fettuccini are great
• sea salt, ground black pepper, EVOO
• fresh lemon juice to taste

Method

• Cover squash, onion, garlic with EVOO and a pinch of salt.  
• Seal onion & garlic in foil. Roast @400-425 until soft.
• Spoon 1 c. squash from peel and add to a high-power blender.
• Blend with onion, garlic , cashew, nutritional yeast, vinegar,  adding herbs and water plus oil (little at a time) to reveal a thick, creamy sauce.
• Cook pasta al dente.
• Drain pasta, mix with sauce while still hot.  
• Season with salt, pepper, garnish with herbs.
• Serve with a green veggi like broccolini or roasted sugar snap peas.