2CupsButternut SquashCubed and seasoned with paprika, garlic powder, salt, and pepper.
1Sweet Yellow OnionSliced into large chunks, and drizzled with olive Oil
¼CupCashewsAny kind works
¼CupReserved Pasta Water
1Tbsp Fresh Lemon Juice
½CupPanko Bread CrumbsSeasoned with salt and pepper
Preheat oven to 400 degrees.
Place cubed butternut squash on a large baking sheet, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper.
Chop onion into large chunks and place on the same sheet with a drizzle of olive oil. Bake for 25 min or until squash is tender. Once done, lower oven temperature to 350 degrees.
Boil a large pot of water, season with salt, and cook 12oz American Beauty® Thick & Hearty Elbows until al dente (10 minutes). Reserve 1/4 cup of pasta water and drain elbows.
In a small skillet, add a teaspoon of oil, 1/2 cup of panko bread crumbs, and salt and pepper. Toast until panko develops some browning, about 2 minutes.
In a high speed blender, add pasta water, roasted butternut squash, onions, nutritional yeast, cashews, and lemon juice. Blend until a creamy sauce forms. Taste and add additional salt and pepper if needed.
Spray an oven-safe dish with cooking oil spray and add cooked elbows. Pour all the butternut squash sauce into the dish and mix well with the elbow pasta. Top with toasted panko bread crumbs, and bake in a 350 degree oven for 15 min. Turn broiler on for the last minute to get additional browning on the panko crust.
Remove from oven, allow to cool for a couple minutes, and serve.