NOTE: If you would prefer to use roasted garlic in the recipe, you can roast the 3 cloves (wrapped in foil) on the same tray as the butternut squash. Remove after 45 minutes. Add to the sauce (in the blender) rather than to the pan with the onions.
1 butternut squash
1/2 pound of whole wheat penne pasta (or other whole wheat pasta)
Sauce:
1 1/2 cups of the roasted butternut squash
1/4 cup cashews, soaked in water for at least 4 hours
1 1/2 cups veggie broth
2 T. white or yellow miso paste
1 large onion, diced small
3 cloves of garlic, pressed
3/4 cup dry white wine
3 splashes of liquid smoke
1/2 t. ground sage
1 bunch of chard (I used rainbow), washed well, dried and chopped finely
1/4-1/2 t. salt (optional)
black pepper to taste
Preheat oven to 425 degrees (400 degrees convection).
Cut the butternut squash into large chunks and remove the seeds. Place face down onto a parchment paper-lined rimmed baking sheet. Roast for around 1 hour or until tender when fork is inserted into the pieces. Set aside to cool.Remove 1 1/2 cups of the roasted butternut squash (saving the rest to place on top of your pasta) and put it in a blender with the rest of the sauce ingredients. Blend until smooth. Set aside.
Cook the pasta according to package directions. Drain well.
While you are cooking the pasta, steamfry the onions in a LARGE skillet until lightly brown. Add the wine and garlic in when the onions get dry. Add the liquid smoke and sage. Add the chard and cook for about 3 minutes. Add in the sauce from your blender. Stir well. Add salt and pepper to taste.
Add drained pasta into the skillet and make sure it is coated thoroughly.
Serve warm with small chunks of the remaining roasted butternut squash on top of the pasta.
Inspired by Isa Chandra Moskowitz's Roasted Butternut Alfredo recipe
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