Creamy Butternut Squash Pasta

Do you ever see a leftover ingredient from another recipe and wonder what to make with it? Well this happened to me recently. A mason jar filled with chopped butternut squash was sitting in the fridge for a few days. Being the creative monkey that I am I knew I needed to concoct something wacky and different. An idea for butternut squash pasta sauce popped into my mind, so I quickly peeked onto Instagram for reassurance. Alas, I found that many other food bloggers have tried it! Yes I sometimes doubt myself when it comes to new different recipes. But I will admit I usually browse the internet after I already have a new thought in my head, so my creativity isn't completely reliant on the internet.

This recipes looks exactly like macaroni and cheese, which is what is absolutely fabulous about it. I mean this is the fall version of mac and cheese, right? It's has a tiny sweetness that tickles your tongue, unlike vegan cheese, so if you are one of those vegans who makes vegan mac and cheese often like me, then this is something exciting to change up the regular routine. Trust me, it still tastes like comfort food, just like mac and cheese does!

--- Butternut Sauce ---

2 & 1/2 C (cups) butternut squash pieces

1 tBsp white miso paste

1 tBsp tahini

1 tBsp extra virgin olive oil

1 medium fresh tomato

Step 1 ---

Simply boil 5 cups of water in a small pot and then place small to medium sized pieces of butternut squash in the pot to cook on medium heat for 15 minutes. Cook for 7-10 minutes with the lid and the rest of the time without the lid. Use a fork to see if the pieces are done cooking. They should be very soft.

Step 2 ---

Drain the pieces into a colander and add them to a blender along with all the rest of the ingredients. Preferably the tomato should be ripe, as in very soft. If the sauce is too thick, simply add more water or oil and blend again.