New to this sub – a few dishes I made over the last few weeks (recipe in comments)

Hey everyone — I’m new to the sub and excited to connect with others who love making great vegan food. I’ve been refining my recipes to be restaurant-quality, and I’d love to share them with you. Here’s my roasted butternut squash pasta—gluten-free, creamy (without nuts), and packed with flavor. Let me know if you try it! Also happy to share recipes for the other dishes in the post.

Roasted Butternut Squash Pasta (GF, Vegan)

Serves 2-3

Ingredients:
• 8 oz gluten-free pasta (I used ___)
• 1 small butternut squash, peeled and cubed (~2.5 cups)
• ½ yellow onion, roughly chopped
• 3 cloves garlic, unpeeled
• 1 tbsp olive oil (or omit for oil-free)
• ½ cup veggie broth
• ¼ cup coconut milk (or other creamy alt)
• 1 tbsp tahini
• 1 tbsp nutritional yeast
• 1 tsp miso paste (for umami)
• ½ tsp smoked paprika
• ½ tsp salt (adjust to taste)
• Black pepper, to taste
• 1 tbsp lemon juice
• Fresh basil or sage for garnish

Instructions:

1. Roast the veggies: Preheat oven to 400°F (200°C). Toss butternut squash, onion, and unpeeled garlic with olive oil (or veggie broth for oil-free). Spread on a baking sheet and roast for 25-30 minutes, flipping halfway. Let garlic cool, then squeeze it from the skin.

2. Blend the sauce: In a blender, combine roasted squash, onion, garlic, veggie broth, coconut milk, tahini, nutritional yeast, miso, smoked paprika, salt, and pepper. Blend until smooth. Adjust seasoning as needed.

3. Cook the pasta: Boil GF pasta according to package instructions. Reserve ½ cup pasta water before draining.

4. Combine: Toss the pasta with the sauce, adding pasta water as needed for a silky texture. Stir in lemon juice for brightness.

5. Serve: Garnish with fresh basil or sage. Optional: Toasted pine nuts or vegan parm for extra depth.

Hope you all enjoy! Would love feedback, and if you’re interested, I can post recipes for the other dishes too.