Total approx time: 1 hour 30 minutes

Vegan

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Ingredients:

• 1 Acorn Squash

• 1/3 Cup Cashew Milk

• 1 Tbsp Maple Syrup

• 1/4 tsp Cinnamon

• 1/4 tsp Nutmeg

• 1/4 tsp Crushed Chili Flakes

• 1/4 Salt and Pepper, additional to taste

• 1/4 Cup Butter

• 1 Clove of Garlic, diced

• 6 Cup Linguine pasta, cooked according to package

• Handful of Roasted Cashews, crushed

 

Equipment:

• Blender

• Cutting Board

• Sheet Pan

• Large Frying Pan

• Large Pot

• Large Knife

• Parchment Paper

 

Process:

1. Preheat oven to 400F.

2. Cut then ends off the acorn squash and slice in half. Scoop out the seeds, then lay face down on parchment paper lined sheet pan.

3. Roast acorn squash for 50 minutes.

4. Once cool, scrape out flesh of the acorn squash and place in blender with cashew milk, cinnamon, nutmeg, salt and pepper and chili flakes.

5. Place butter in pan and heat on medium heat. Stir consistently until butter is frothy and develops a brown colour. 

6. Add diced garlic to brown butter and remove from heat.

7. Cook pasta, then add drained pasta to brown butter over low heat. Coat the pasta in the butter and fold in the acorn squash mixture. 

8. Garnish with roasted cashews.

9. Enjoy immediately!