Am I even a midwesterner if I don’t say I love Fall? Well here you have it, I LOVE FALL! I dislike the impending weather change, but the flavors and colors surrounding this time of year definitely leave me smiling.

This recipe was obviously an answer to the call that fall places on all of us to get in the kitchen and use up those seasonally sensitive vegetables. I’ve already done my due diligence to pumpkin so I figured butternut squash could use a little time in the spotlight. I kept the ingredients in this recipe minimal to make it approachable, but I promise it does not lack in comfort. Pasta is basically a hug in a bowl and we could all use a hug as we walk into this chillier season, so here’s my hug to you. Stay warm and stay grounded, friends.

Butternut Squash Pasta

1 medium butternut squash, pealed and diced
2 tablespoons coconut oil, melted
1 cup vegetable broth
1 medium onion, diced
2 cloves garlic, minced
salt and pepper to taste
nutritional yeast, optional
12 ounces elbow pasta cooked according to package directions (i like this brand for gluten-free)

Preheat oven to 400 degrees. Place butternut squash on a baking sheet and drizzle the coconut oil over the butternut squash. Toss to get the squash fully coated. Sprinkle with salt and bake for 30 minutes.

Meanwhile, prepare the pasta according to the package directions.

Next, using a skillet over medium heat sauté the onion until they are translucent. About 4-5 minutes. Then add in the garlic for about 1 minute. Turn off heat and set aside.

Once the butternut squash is done roasting, place it in a food processor or blender along with the vegetable broth, and sautéed onions and garlic. Blend until well combined. If the salt is too thick to your liking, just add in a little more vegetable broth. Salt and pepper to taste.

Combine with the cooked pasta and serve. Top with nutritional yeast if desired.