I am ready for fall, the heat is killing me slowly. My mom sent me home with 40 pounds of butternut squash from her garden and I am having to get creative on how to use it. This pasta was SO good. My whole family ate two servings which is a pretty big deal because Mark doesn't like noddle dishes, ha! Anyways, this dish is purely about me wishing fall was here...it is not...so I'm counting the days.
2 TBS butter
10-15 sprigs of fresh thyme
4 cups cooked butternut squash
1 can unsweetened coconut milk
1 tsp salt
1/4 cup nutritional yeast
Quick tip on cooking butternut squash - Cut it in half, and scoop the seeds out. Pop into an electric pressure cooker with 2 cups of water and cook on high for 15 minutes. DONE! The flesh peels from the skin in a cinch! You can also split in half, scoop seeds out, drizzle olive oil, and roast face down on 400 for 30-45 minutes.
In a large skillet, heat 2 TBS of grass-fed butter on medium high heat. Add the sprigs of thyme and let it cook until crispy. Remove the thyme and add the butternut squash to the skillet. Pour in the coconut milk and whisk it together. Add salt and nutritional yeast and reduce heat to low while stirring until smooth.
Make noddles according to the package instructions. Serve it up!