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The creamy sauce is adapted from Bon Appetit’s recipe but I added nutritional yeast (I refuse to
say nutritional yeast has a cheesy flavour because it just doesn’t, to me) for a savoury touch. I also
whacked in a blob of tahini because its earthy, creaminess was just what this sauce needed to
counteract the sweetness of the squash. Crispy sage is just a bonus here so don’t worry if you
don’t have it. OH and in a moment of weird genius, I microplaned a raw almond over the pasta to
make ‘parmesan’ shavings. It’s purely a decorative thing but hey, we eat with our eyes first and
that’s a tasty sight to see.
VEG AN BUTTERNUT SQ UASH
CARBO NARA W I TH CO CO NUT
BACO N + CRI SPY SAG E
Serves: serves 2 (recipe easily doubles)
SA V E PRINT
I NGRE D I E NTS
I NS TRUC TI ONS
1. Peel the neck of the squash and cut it into 1 inch cubes. Toss in ½ tbsp of oil and place onto a baking
tray. Roast in an oven preheated to 180 C (350 F) for 30-40 minutes until tender.
2. Meanwhile heat the remaining olive oil in a small frying pan over a medium-high heat. Add the sage
leaves and fry until crispy - remove with a slotted spatula or spoon to a paper towel to drain.
3. Cook your pasta according to the instructions on the packet - don't forget to reserve the 125ml (1/2
cup) of the cooking water for the sauce!!! Drain the pasta and return it to the pot (off the heat).
4. Add the onions to the frying pan you were using earlier. If there isn't much oil left, add a splash more
and cook the onion over a medium-low heat until translucent.
5. Add the crushed garlic and saute for about a minute, just to remove the rawness, then transfer the
onion and garlic to a blender.
6. Add the stock cube, nutritional yeast, tahini and hot water and blend until smooth. Add the roasted
squash and blend until smooth. Pour in the cooking water a little at a time, blending between
additions, until a smooth, creamy sauce is achieved.
7. Pour the sauce over the pasta in the pot stirring to coat (stir over a low heat if the sauce/pasta need
warming up). Divide the pasta between 2 bowls and top with the crispy sage, coconut bacon and
microplane over some almonds for a parmesan effect.
NOTE S
- Sauce adapted from Bon Appetit
- I find vegetable stock cubes quite salty so I haven't added any extra salt to the recipe here. However, as
brands vary (and as you may use homemade veg stock instead), season to taste with salt if needed.
- the tahini isn't completely necessary as the sauce is creamy on its own but I find it makes it even richer +
balances the sweet flavour of the sauce.
- If you're okay with consuming dairy, cream cheese can also replace the tahini
I NS TRUC TI ONS
1. Preheat your oven to 160 C (325 F). Line a baking tray with a non-stick mat or a piece of baking paper.
2. Place the miso paste into a small bowl with the maple syrup. Cream the two together using a spoon.
Add the liquid smoke and stir that in until smooth. Mix in the soy sauce, black pepper and coconut oil.
3. Place the coconut flakes into a large bowl and pour the miso mixture on top. Toss it all together with
your hands until the flakes are fully coated.
4. Spread the flakes out onto the baking tray and bake for 20-25 minutes, stirring and tossing the
mixture every 5-10 minutes to prevent burning. The flakes should look dark and feel dry but they won't
seem crisp until they've had a chance to cool.
5. Once fully cooled, store in an airtight container in the freezer.
NOTE S
- adapted from the My New Roots cookbook, Cookie & Kate and Beard + Bonnet
- if the bacon loses its crispness after being in the container, just whack it back into the oven on a tray at
180 C (350 F) for 1 or 2 minutes to re-toast.
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