Butternut Squash Pasta

That's it, I've officially lost my mind.... squash and pasta?? what?!?!?!? First, let me explain..... I recently did 1 week of veganism and I LOVED IT. I felt so good!! Let me tell ya, I never realized how many products that I used that I would have to give up. I was not prepared! I had to give up my favorite thing, heavy cream... (So sad, I know) So when you want a creamy cheesy sauce and cant have it, trust me, you get creative.  I liked it so much that it has stayed on our menu at home (with the addition of butter)

 

 

This was actually delicious and my son had TWO PLATES! Heres how I did it

 

What you will need

 

1 small butternut squash

1/2 pound spaghetti, cooked

5 tablespoons of butter

1 sprig rosemary

5 basil leaves

cinnamon

salt

pepper

1/2 cup unsweetened coconut milk

1 tablespoon sugar

 

 

 

 

 

Cover squash in olive oil, salt and pepper

Bake at 350 until fork tender

 

In a small pan combine butter, rosemary and basil leaves. Cook until the butter has turned a golden brown

 

 

 

 

 

once the squash is cooked, scoop out the flesh and add into the butter

 

 

Add coconut milk, sugar and cinnamon

 

whisk until combined

 

add cooked pasta and toss

 

TADA!!!!!