Jenny's Saucy Butternut Squash Noods

Hello nudists near and far

I hope you're doing well, wherever you are

Let's make this dish together! :D

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Jenny’s Saucy Butternut Squash Noods

Serves: 3

Prep time: 25 mins

Cook time: 2 mins + your noods

Total time: ~30 mins

Ingredients:

• 3 servings of your fav noods (I used chickpea pasta)

• 1 cup of baked butternut squash (approx. ½ medium-sized [normal-sized] squash)

• ¼ cup coconut milk

• ¼ cup veggie broth OR pasta water

• 1 tsp powdered sage

• 1 tsp oregano

• 1 tsp salt

• 1 tbs nutritional yeast

• Black pepper to taste

• Couple a sprigs of fresh sage, fried (optional)

Directions:

1. Preheat oven to 425 F. Cut butternut squash in half and remove the seeds.** Bake both halves until soft – until a fork presses easily into it without any resistance, ~20 minutes.

2. While the squash is baking, cook your noods according to the packaging instructions. If you don’t have veggie broth on hand, save ¼ cup of pasta water. (Make sure you add olive oil and salt to your pasta water! As you should always be doing!)

3. Use a spoon to scoop out the butternut squash from the skin. (The skin is also edible but not great texture for our saucy sauce.) Add one half of the squash (or 1 cup) to a blender. Then add all the other ingredients. Blend until completely combined and a nice, smooth, saucy sauce forms.

4. Feel free to add a fried sage garnish if you’re feeling yourself.

5. Smother your noods and enjoy!

#sendnoods

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Pics!

I added maple brussels sprouts :)

it was delicious!!!

beautiful.