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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Butternut Squash Carbonara With Sage and Mushroom Bacon

Gluten-Free, Vegan Serves 6

  • 1 Tbsp Olive Oil
  • 2 Cups Butternut Squash Cubed (1 inch)
  • 1/2 tsp Crushed Red Pepper Flakes
  • 2 Tbsp Fresh Thyme Leaves
  • Sea Salt and Black Pepper to Taste
  • 2 Cloves Garlic Smashed
  • 4 Portobello Mushrooms Diced
  • 2 Tbsp Sage Sliced
  • 1/2-1 tsp Cayenne Pepper
  • 2 Tbsp Agave Syrup
  • 1 lb Butternut Squash Noodles
  • 1/2 Cup Cashew Yogurt Plain Unsweetened
  • 1 Cup Vegan Parmesan
  • 2 Tbsp Vegan Butter

Directions:

Preheat the oven to 400 degrees F. On to a baking sheet, toss oil, cubed squash, garlic, thyme, a pinch of pepper flakes, salt, and pepper. In a bag, put the mushrooms, syrup, sage, and cayenne. Shake well and place on top of cubed squash. Transfer to the oven and roast for 10 minutes, flip the mushrooms, and roast for another 5-8 minutes. Remove mushrooms and continue to roast the squash for another 10 minutes or until tender. Transfer roasted vegetables into a food processor and puree until smooth adding salt and pepper to taste. Roughly chop mushrooms and set them aside.

Next, combine yogurt and parmesan. Saute the squash pasta and add in the yogurt mixture tossing (I only let the squash start to warm before I add the yogurt this prevents breakage). Add in squash puree and butter mixing until combined. Divide pasta between plates topped with mushroom and extra parmesan and enjoy!

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