Butternut Squash Pasta 8 oz rigatoni 1 cup pasta water, reserved 1 lb frozen cubed butternut squash 1/2 cup almond milk 2 tablespoons olive oil 1/2 cup nutritional yeast 1 teaspoon onion powder 3/4 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon pepper Steam the squash according to the package directions until the squash is very soft. Transfer to a blender and add the olive oil, onion powder, garlic powder, smoked paprika, almond milk, nutritional yeast, salt and pepper. Add the reserved pasta water, starting with 1/2 cup of water, and blend. For a thinner sauce, continue to add pasta water until you reach your desired consistency.