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Creamy Butternut Squash Pesto (Vegan)

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“This is a delicious sauce for pasta, especially in autumn.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
  2. Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
  3. Toss with 1 pound cooked pasta and enjoy!

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