Recipe

Butternut Squash Fusilli With Avocado And Pumpkin Seed Butte

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Butternut squash fusilli with avocado and pumpkin seed butter pesto!⠀⠀⠀⠀⠀⠀
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Recipe & Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Crinkle cut butternut squash 2 cups (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⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
1) Preheat oven to 175C⠀⠀⠀⠀⠀⠀⠀⠀⠀
2) Make the pesto by blending all the ingredients together⠀⠀⠀⠀⠀⠀⠀⠀⠀
3) Coat squash with olive oil and roast in a preheated oven for 20-25 min till done⠀⠀⠀⠀⠀⠀⠀⠀⠀
4) Coat with pesto and sprinkle with nutritional yeast and paprika.⠀⠀⠀⠀⠀⠀⠀⠀⠀
5) Enjoy!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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