Butternut squash fusilli with avocado and pumpkin seed butter pesto🥑
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📝Recipe by @the_clumsy_vegan
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
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📍INSTRUCTION:
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!
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Butternut Squash Fusilli With Avocado And Pumpkin Seed Butte
