Just in time for pumpkin season, this Creamy Butternut Squash Pasta with Brown Butter and Sage is the perfect dish for Fall. If you are craving something warm and comforting this season, then this is definitely your next recipe to make!

Ingredients:

• 1 butternut squash
• 1 box bowtie pasta
• 3/4 cup cherry tomatoes (sliced in half)
• 2 cups spinach
• 2 tbsp vegan cream cheese (I use Miyoko’s Vegan Cream Cheese)
• 1 clove garlic (minced)
• 1/2 cup pumpkin puree
• 1 cup non-dairy milk (I use oat milk)
• 1 tsp vegan butter
• 1/2 tsp onion powder
• 1 tbsp brown sugar
• 1/4 tsp turmeric
• 1/2 tsp sage
• 1/4 tsp nutmeg
• 1 tbsp vegan parmesan shreds (I use Follow Your Heart Dairy Free Parmesan Shreds)
• 1/2 tsp fresh parsley

Instructions:

1. Cut butternut squash in half (long-ways) and scoop out the seeds. Coat the inside of each half with vegan butter (or avocado oil). Lightly sprinkle with salt and pepper. Bake both halves on baking sheet at 425 degrees for 30 minutes, or until squash is lightly browned and tender. Remove from oven to cool. Once cooled, scoop out cooked butternut squash, smash, and set aside.
2. Bring a medium pot of lightly salted water to a boil. Add pasta and cook 10-12 minutes, or until pasta is tender. Drain water.
3. In a large skillet, cook down cherry tomato halves with a small drizzle of avocado oil and minced garlic. Add spinach leaves. Cook until wilted. Add cooked butternut squash, non-dairy milk, vegan butter, vegan cream cheese, onion powder, brown sugar, turmeric, sage, and nutmeg. Salt and pepper to taste. Stir and heat in the skillet until bubbly and slightly reduced.
4. Once skillet sauce mixture is heated, add cooked pasta. Stir to combine.
5. To serve, top dish with vegan parmesan shreds and fresh parsley. (I also topped mine with some roasted delicata squash slices.) Enjoy!