• 8 ounces of gluten free pasta
• 3 cloves of garlic
• 2 sticks of butter
• 8 ounces of butternut squash – peeled, cubed, and deseeded)
• 1 cup of veggie stock
• ½ cup of oat milk
• 4 ounces of gouda cheese
• 4 ounces of freshly grated parmesan cheese
• 4 ounces of cheddar cheese
• 1 tablespoon of sea salt
• ¼ teaspoon of rosemary
• ¼ teaspoon of thyme
• Sea salt & pepper – pinch of each
• ½ cup of fresh sage leaves

1. Pre-heat oven to 350 degrees
2. Boil water and add a sea salt and 2 tablespoons of butter – add pasta once water is boiling
3. When pasta is cooked, drain water, and set aside
4. Remove garlic from clove and dice into small pieces
5. Sautee garlic with butter, rosemary, and thyme
6. Add sage leaves and pinch of pepper
7. Sautee butternut squash cubes with garlic and sage leaves until it is lightly brown. Then set aside
8. In a saucepan – add mixture from above and vegetable stock and bring to a simmer. Reduce heat and cook until squash is tender.
9. Boil oat milk, cheddar cheese, and gouda cheese until cheeses melt
10. Bring cheese and squash together in food processor and blend until smooth
11. Toss pasta with cheesy butternut squash mixture add sea salt and butter
12. Place in baking tray and bake for 20 minutes
13. Sprinkle with grated parmesan cheese
14. For non-vegetarian option, add desired protein