Zero-Waste Butternut Squash & Sage Pasta

Gluten free & vegan zero-waste butternut squash & sage pasta recipe created by me below. Roast the butternut squash seeds & peel ribbons for a delicious crunchy topping instead of throwing them out!

Ingredients:

~ 1 butternut squash, washed & dried

~ 2 onions, peeled & quartered

~ 2 tbsp sustainable vegetable oil, divided

~ 1 tsp sweet smoked paprika

~ 1 tsp salt, divided

~ 1 tsp pepper, divided

~ 1 1/2 tsp dried sage, divided

~ 400mL can coconut milk

~ 2 tbsp lemon juice

~ 450g of your favourite pasta

Directions:

1. Preheat oven to 400F/200C.

2. Peel squash & set peel aside. Cut squash in half, scoop seeds & pulp into small bowl of water, then set bowl aside. Cut the squash into 1-inch cubes.

3. Toss squash cubes, onion, 1 tbsp oil, paprika, 1/2 tsp sage, 1/2 tsp salt & 1/2 tsp pepper in a large bowl, then spread over a roasting tin & place in oven for 35 minutes.

4. Meanwhile, cut the squash peels into thin ribbons. Separate squash seeds from pulp (then compost pulp). Add peel ribbons & seeds to the same large bowl squash was tossed in & toss with 1 tbsp oil, 1 tsp sage, 1/2 tsp salt & 1/2 tsp pepper. Spread on baking sheet & roast for 20 minutes tossing occasionally.

5. Bring a pot of water to a boil & cook pasta until al dente.

6. When squash is finished roasting, add contents of roasting tin to food processor or high-powered blender with coconut milk & lemon juice, then puree until smooth.

7. Serve pasta with squash puree sauce & top with roasted seeds & peel ribbons.