1 butternut squash, peeled and cubed
½ white onion, chopped roughly
Salt, to taste
Pepper, to taste
Nutmeg, to taste
1 cup vegetable broth
1 cup almond milk
1 head broccoli, steamed
8 ounces pasta, cooked
½ lb. Breakfast sausage, cooked and crumbled.
Grated Parmesan and Spirits & Spice Styrian Pumpkin Seed Oil, to serve
Preheat oven to 400°F (200°C).
Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
Roast for 25-30 minutes, or until tender.
Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
In a large sauce pot over medium heat, add olive oil and Sweet & Sassy Italian Zest spice blend. Cook for about 1 minute, or until fragrant. Add squash puree and cooked sausage crumbles and bring to a simmer, stirring occasionally.
Add cooked pasta and steamed broccoli and stir to combine.
Top with Parmesan and serve.
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