• 1 butternut squash – halved and seeds removed
  • olive oil
  • 2 cups pasta of choice
  • 1 cup cheddar cheese-shredded (can use any cheese or vegan cheese)
  • 3/4 cup almond milk
  • 2 T. nutritional yeast
  • 1 T. butter or ghee (optional)


  • Preheat oven to 350-degrees.  Put squash halves face down on prepared baking sheet and bake until tender, approximately 35-40 minutes.
  • Cook pasta to package directions and set aside.
  • Once squash is done, remove insides and add to high powered blender or food processor.  Add in milk, cheese, nutritional yeast, butter + ghee (if using).  Blend until smooth.  Pour over cooked pasta.