• prep: 20 min
• cook: 15 min
• total: 35 min

servings:

• 2 1/2 to 3 cups cubed butternut squash
• 1 box pasta
• 1 tbsp La Tourangelle pecan oil
• 1 tbsp vegan butter
• 1 sprig rosemary
• 3-4 sage leaves
• 1 cups plain almond milk
• 3 Tbsp. flour
• 1/4 tsp. nutmeg
• Salt/Pepper as desired
• 2-3 Tbsp. nutritional yeast
• 1/2 tsp red pepper flakes
• 1/2 cup vegan parmesan cheese (more for topping)
• 1 cup onion (chopped)
• 1/2 cup soaked cashews
• 2 clove garlic, grated
• 2 cups shredded kale
• 1 cup vegan bread crumbs (I use Panko)
• 2 packages of shiitakes (sliced)
• 1 tbs tamari or soy
• 1 tsp liquid smoke
• 2 tbs coconut oil (melted)
• 1 tbs vegan Worcestershire
• 1 tsp red pepper flakes
• 1 tbsp maple syrup (optional)

Click Here For Step-By-Step Instructions