Creamy Butternut Squash Pasta, Coconut Bacon and Gingersnap Crumble - Recipe by Natalie Nikki Rodriguez
Ingredients
1/2 small butternut squash
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp paprika
1 box favourite pasta (I used bowtie)
2-2 1/2 cups cashew, oat, or soy milk, unsweetened
1/2 Tbs nootch (nutritional yeast)
1 Tbs agave or maple syrup
Coconut bacon (P 94)
For crumble:
10-12 gingersnap cookies
2 large sprigs fresh rosemary, finely chopped
1/2 tsp fresh thyme
2 Tbs butter, melted
Method
Preheat the oven to 190 C.
Lightly oil the squash and add salt, cinnamon, nutmeg and paprika to the flesh side. Bake on a foil-lined sheet pan, skin-side down, for 35-40 minutes, or until tender.
Meanwhile, boil the pasta according to the instructions on the packet. Drain the noodles, drizzle with oil to prevent them from sticking and set aside.
Once the squash has cooled somewhat, peel off the skin and scoop the flesh into a high-speed blender with the plant-based milk, nootch and agave, until it’s smooth. Adjust the salt if necessary.
Make the coconut bacon and set aside.
In a food processor or blender, pulse the cookies with the rosemary and thyme until crumbly. Mix with the melted butter and toast in a pan for a few minutes, until a light golden brown. Let cool.
Put the pasta in a 20 cm x 30 cm lightly greased pan and pour the sauce over it, stirring it in well.
Top with the cookie crumble mixture.
Bake for 15-20 minutes. The crumble should be nice and toasted.
Once the pasta is out of the oven, sprinkle with the coconut bacon and prepare for the most sensationally happy mouth.
