Since I'm going zero waste, I can't buy pasta anymore, well for now, because I can't find it package free here in Saudi, and I only have one bag of pasta left, I only have two chances so I had to get this recipe right.

I've been juggling this pumpkin/squash pasta recipe in my head for a few weeks now. I knew that it would be delicious and creamy just with the squash, but I wanted it to be more than delicious. I wanted to be orgasmically delicious.

So I kept the recipe in the back of my head until an idea pops up in my head. Then, one day at dawn, I woke up before my alarm and boom, pistachio was the answer! It balances the sweetness of the butternut squash, and since pecans go well with squash, I decided to add them to the mix. Garlic powder and sea salt and oh my oh my. The combination of the flavors is heavenly. Oh and did I mentioned there's a hint of thyme in there. Oh, yes.

My eyes teared up at how delicious this recipe turned out to be. It's that good. 

Butternut Squash Pasta & Garlic Crumble

Ingredients

Pasta

• 3 cups of whole wheat penne pasta or your choice of pasta

Sauce

• 2 cups mashed roasted butternut squash*
• 1/2 cup water
• sea salt & pepper to taste
• 1/2 tsp ground ginger
• 1/2 tbsp dried thyme
• cayenne pepper to taste

Garlic Crumble

• 1/4 cup pistachio pieces
• 1/4 cup pecan halves
• 1/4-1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• sea salt and pepper to taste 

Steps

1. Cook your pasta according to the package instructions. Stirring occasionally so they don't stick together
2. For the squash, cut in half and bake faced down on 350F (175c) for 45 minutes
3. Scoop out the squash and blend with the remaining sauce ingredients. Taste and adjust to your liking
4. When your pasta is cooked, wash with cold water and drain, then mix it with the sauce
5. In the same blender or food processor, add your nuts and mix them with the spices. 
6. Top your pasta with the crumble and some fresh herbs and enjoy!