Made with our Lodi Olive Oil Miller's Blend
Servings: 8-10 | Prep Time: 10 min | Total Time: 55 min
- INGREDIENTS
- INSTRUCTIONS
- ½ small butternut squash, halved and seeded
- 2 tablespoons Lodi Olive Oil Miller's Blend, plus more for drizzling
- 2 shallots, coarsely chopped
- 3 garlic cloves, unpeeled
- ¾ cup water
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon Calivinegar Barrel-Aged Balsamic Vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme, plus more for garnish
- 12 ounces Farfalle pasta
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the squash with Lodi Olive Oil Miller's Blend, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of Lodi Olive Oil Miller's Blend and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until the squash is soft.
- Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons Lodi Olive Oil Miller's Blend, nutritional yeast, Calivinegar Barrel-Aged Balsamic Vinegar, sage, thyme, ¾ teaspoon salt, and pepper. Blend until creamy.
- Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
- Drain the pasta and return to the pot. Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with salt, pepper, a few thyme leaves. Serve immediately.
Miller's Blend Olive Oil
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