Butternut Squash Pasta with Toasted Walnuts

What you need: Walnuts Avocado oil Sea salt, pepper Butternut squash Thyme Sage Garlic powder Onion powder Yellow onion Dry white wine Canned navy beans Pecorino cheese

Roast the walnuts at 350F with avocado oil and sea salt for 5-7 minutes.

Roast the butternut squash with avocado oil, thyme, sage, salt, pepper, garlic, and onion powder at 450F for 25 minutes.

While it's roasting cook the onion with avocado oil in a skillet for 10 minutes. Add more sage and thyme and deglaze the pan with white wine. Add navy beans and roasted squash.

Mix in cooked pasta and pecorino. Serve with toaste walnuts, more cheese, and herbs.

Find the full recipe with measurements and tips via the link below!