Butternut Squash Basil Pasta (Vegan Optional)

It's the season for squash. And I particularly love butternut squash. I've seen many recipes that vary up this idea, so feel free to search for more. This is just the way I chose to do it. It's really simple, really delicious, and really good for you.

Butternut Squash Basil Pasta (Vegan Optional):

1/2 a butternut squash, cooked

1/4 cup basil

1 box pasta shells, cooked and strained (toss with olive oil if preparing ahead of time to keep from sticking)

2 tablespoons vegenaise (or other vegan mayo-like spread)
1/4 cup olive oil

about 3/4 cup almond milk

salt and pepper to taste

I always cook squash the lazy way. I clean it off, intact, poke holes in it, and throw it in the oven at 350 for about 45 minutes (time depends on the size of the squash). I place foil underneath it or set it in a pan since the drippings from the slits in the skin will fall in the oven.

Once the squash is cooked, peel off the skin (so much easier to do when it isn't raw!), cube it up, and put it in your pot with the olive oil. Turn the heat to about medium-high. Use your favorite mashing tool to get it really smooshed up. I prefer this way rather than puree because I like some small chunks of squash. Snip or chop your basil and dump that in. Again, nothing wrong with some chunks of basil. They're delicious.

  

Place your dollop of about two tablespoons of vegenaise into the squash mixture, along with almond milk and salt and pepper (to taste) and stir it all together.

  

Toss your prepared pasta shells right into the pot.

Serve it up. Right away. Because it's delicious and you'll want to taste it quickly. I put a sprinkle of parmesan on top of mine, but if you'd rather go vegan go ahead and skip it.

Fantastic stuff, I tell you.