Butternut squash fusilli with avocado and pumpkin seed butter pesto 💚
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Recipe by @the_clumsy_vegan:
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Ingredients:
Crinkle cut butternut squash: 2 cup (shop bought)
Olive oil: to coat
Nutritional yeast: 1 Tbsp
Smoked paprika: 2 tsp
For pesto
Avocado: 1
Basil leaves: 1/2 cup
pumpkin seed butter: 1 Tbsp
Smoked salt: 2 tsp
Almond milk: 1 Tbsp
Instructions:
1) Preheat oven to 175C
2) Make pesto by blending all the ingredients together
3) Coat squash with olive oil and roast in a preheated ovnfor 20-25 min till done
4) Coat with pesto and sprinkle with nutritional yeast and paprika.
5) Enjoy!Â
1) Preheat oven to 175C
Ingredients
Instructions
2) Make pesto by blending all the ingredients together
3) Coat squash with olive oil and roast in a preheated ovnfor 20-25 min till done
4) Coat with pesto and sprinkle with nutritional yeast and paprika.
5) Enjoy!