Since I changed every ingredient in the recipe I looked at, I’m posting the recipe I came up with as my own. This is absolutely delicious (I’m eating it as I type) and great for a damp Autumn day.
This made one (very large) serving:
1/2 c. cubed butternut squash
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
cooked gluten free pasta (about 1 1/2 c.)
1/3 c. soy-free Earth Balance
1/2 tsp. dried rubbed sage
pinch of ginger
pinch of nutmeg
1/4 tsp. crushed rosemary
1/3 c. So Delicious culinary coconut milk
Preheat oven to 400F. I used a foil lined cookie sheet to save on clean up. I sprayed the foil with olive oil, then sprayed the diced squash with olive oil, then tossed the squash with ginger, nutmeg, and cinnamon. I baked for about 15-20 minutes (until it was tender when poked with a fork). Removed from oven.
While the squash was baking, I made the pasta.
In a saucepan, I melted the Earth Balance, added the sage, ginger, nutmeg, and rosemary, then added the culinary coconut milk and stirred to combine. Removed from heat. After the squash was done, I dumped that into the cream sauce, and added the pasta. I turned the heat back on for about 1 minute and stirred to combine. Creamy and delicious! Good thing the rest of the family was out so I didn’t have to share!