This is a fun fall and winter dish that feels cozy, filling, delicious and interesting. As always, give yourself full permission to make this recipe your own. Swap out the veggies for anything else you have in your house. Enjoy playing with the fall color pallet, textures and smells!
Ingredients:
Small to medium acorn squash
Banza Pasta (pick any shape you like that will hold a thick sauce. I like this one)
Big bunch of kale
Brussel sprouts
half a yellow onion
1 teaspoon garlic powder
3 fresh garlic cloves
Salt & pepper to taste
Olive Oil
1/2 cup of grated parmigiano (leave out if keeping this vegan)
3 tablespoons of nutritional yeast
1/4 teaspoon paprika
1/2 cup of non dairy milk. I used coconut because it tends to be creamer
Directions:
Preheat oven to 400F
Prepare your veggies:
Wash and slice brussel sprouts in half
Cute the acorn squash in half and remove all of thee seeds with a fork
Chop the onion in slices
Wash, remove the stems and chop your kale into small pieces
On a baking sheet, place the acorn squash facing up. Sprinkling olive oil, a little garlic powder and salt& pepper. On the other side of the baking sheet, mix the brussels and onions together and lightly drizzle olive oil, garlic powder and salt & pepper
Meanwhile, boil a pot of water for the pasta and follow the directions on the back of the box. When the pasta is cooked, let it cool off to the side.
Place the baking sheet in the oven for around 30 minutes for the brussels and about 45 minutes for the squash. You want to take the brussels out when they are crispy and fully cooked. The onions will be browned. You want the squash to be browned and very caramelized.
While the squash cools, chop the fresh garlic and place in a pan with olive oil and add your kale. Saute until the kale gets fully cooked and crispy.
Peel the skin off of the squash and place the insides in a blender. Add the non diary milk and 3 tablespoons of nutritional yeast. Blend until smooth. This will be thick, which is a good thing. You will see a beautiful bright color.
In the empty pasta pan, add the cooked pasta, squash sauce, kale, roasted veggies, and paprika. Mix together as you add the parmigiano (if you are keeping this vegan, add more nutritional yeast for a cheesier flavoring).
Add finishing pepper and salt adjustments to your liking
Serve and enjoy mindfully! (Leftovers taste even better! So save any leftover in a closed container for a few days and enjoy).
