I have been having the biggest obsession with this plant-based dish lately. It’s easy to prepare and simple to make.
I make it the vegan way, but you can choose other products if you feel like it.

What you need

1 Large butternut sqash
1 glass of pasta sauce
Pasta or tortellini
Garlic or onion powder
Salt
All-purpose spice
Tumeric
Coconut oil spray, or olive oil
Pesto

What you do

Start with heating the oven to 400 degrees, or 175 degrees Celcius, I put the oven on the roast function.

Slice the butternut squash in smaller pieces, and get rid of the seeds. Spray then with oil, and add your spices. Add your own favorite spice, it tastes perfectly with salt and some oil only. Since I make this dish quite often I like to mix it up, this time I tried with some turmeric, as I have been a bit sick this week I’m spicing it up. Tumeric has a really strong taste, so only pinching a little over with the other spices.
As the oven is heated up, place the butternut squash in the middle.

Waiting time- To make the butternut squash perfectly roasted, they need from 30-4o min depending on your oven. Feel free to watch a serie, or have a shower while waiting. I like to give the butternut squash a shake in between, to make sure they get roasted on both sides.

Depending on your kinds of pasta boiling time, start heating up some water, I used the Kite Hill vegan tortellini with spinach that only needed 4-6 min. When the butternut squash was close to ready, I started boiling the tortellini, as well started heating up the tomato pasta sauce on low temp.

The butternut squash should be golden and crispy on the outside when ready to serve. My friends thought it looked and tasted more like sweet potato, as the butternut get quite sweet when roasted. Drain the water off the pasta, and add the pasta to the bowl of tomato sauce and heat together for 1 minute or so.
Have the butternut squash on a plate and add the pasta. I used some vegan parmesan as topping as well as some vegan pesto.

Gotta love all the great green options in the US. Even tho America is known for its hamburgers and fries. they have tons of great plant-based options too.
Kite Hill is defiantly becoming one of my favorite vegan brands, plant-based brands.

I hope you got inspired to try out another green meal. Butternut squash is high in fiber and full of nutrition. Perfect this time of year with a healthy boost, that honestly feels more like a cheat meal, especially with the pasta and cheese.

Best, Eline S

I'm super excited about sharing my very favorite fall recipe with you. This is what I always prepare while having guests over for dinner during fall. To be honest I didn't even know about the existence of this awesome vegetable before I moved to the states. In the states they make so many yummy recipes out of this colorful veggie, witch is packed with vitamins, minerals and fiber.

What you need for 2 hungry peeps

1 medium-size butternut squash
1 chevre cheese 150 -200gr
2 handfuls of walnuts
6 tbs of honey or I used left overs of Lemon curd, witch gives a sweeter the same way
sea salt
onions
2 handful of mushrooms or the wood gold chanterelle
olive oil

What you do

Start with heating the oven to 200 degrees. Stick a knife in the very middle of the butternut squash and cut it into two pieces. Face the pieces down on a baking paper and bake them in the oven until soft. When the squash has got soft, take them out of the oven and remove the seeds from the inside, and then leave them faced up.

Frie the onion and the mushroom with some olive oil and honey. Have it all over the two pieces of butternut squash as topping. In the end, cut the walnuts and chevre in smaller pieces add on top.

Last but not least, sprinkle some sea salt and top with some honey.
Serve the dish warm with some sour cream and pesto.

I hope you will love this one as much as I do. Especially now with the seasonal superfood veggie!

Best, Eline S