1/2 cup cubed squash, like kabocha squash, butternut, or honeynut
1/2 cup nuts (cashews, walnuts, or pepitas for nut allergy)
1 cup cloudy pasta water
juice of 1/2 small lemon
2 tbsp nutritional yeast
1/2 tsp Himalayan pink salt
1 tsp miso paste (optional)
pasta of your choice (I used chickpea elbows)
1 bunch swiss chard, kale, or baby spinach
herbs like fresh basil or thyme (optional)
Preheat oven to 425. Toss squash with ghee or olive oil, a little salt, and roast for 25 minutes or until tender.
While squash is roasting, bring big pot of salted water to boil. Cook for 8 minutes or according to instructions.
Heat small pan with 1 tsp ghee or olive oil. Add greens and sauté until bright green and wilted, about 3-4 minutes. Sprinkle with a pinch of salt and turn off burner.
In blender or food processor, mix sauce ingredients until smooth, add extra water as needed, slowly. Taste and adjust seasonings if needed.
Drain pasta and put back in the pot. Add squash sauce and mix. Divide into bowls, top with olive oil, good salt, herbs, and greens.