BUTTERNUT SQUASH CARBONARA WITH SAGE AND MUSHROOM BACON Serves 6 1 Tbsp Olive Oil 2 Cups Butternut Squash Cubed (1 inch) 1/2 tsp Crushed Red Pepper Flakes 2 Tbsp Fresh Thyme Leaves Sea Salt and Black Pepper to Taste 2 Cloves Garlic Smashed 4 Portobello Mushrooms Diced 2 Tbsp Sage Sliced 1/2-1 tsp Cayenne Pepper 2 Tbsp Agave Syrup 1 lb Butternut Squash Noodles 1/2 Cup Cashew Yogurt Plain Unsweetened 1 Cup Vegan Parmesan 2 Tbsp Vegan Butter Directions: Preheat the oven to 400 degrees F. On to a baking sheet, toss oil, cubed squash, garlic, thyme, a pinch of pepper flakes, salt and pepper. In a bag, put the mushrooms, syrup, sage, and cayenne. Shake well and place on top of cubed squash. Transfer to the oven and roast for 10 minutes flip the mushrooms and roast for another 5-8 minutes. Remove mush- rooms and continue to roast squash for another 10 minutes or until tender. Transfer roasted vegetables into a food processor and puree until smooth adding salt and pepper to taste. Roughly chop mushrooms and set aside. Next, combine yogurt and parme - san. Saute the squash pasta and add in the yogurt mixture tossing (I only let the squash start to warm before I add the yogurt this prevents break - age). Add in squash puree and butter mixing until combined. Divide pasta between plates top with mushroom and extra parmesan and enjoy!
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