butternut squash + red pepper pasta

Preheat oven to 400 degrees. Cube butternut squash and chop red pepper. Add squash, pepper, onion, garlic, oregano + dry spices to a sheet pan with olive oil and bake until the squash is soft and there’s a little charring (around 45min). While the veggies bake — cook your pasta and set aside. Reserve 1-2 cups pasta water. Then, pan fry pancetta, diced mushrooms and sage in olive oil until crispy. Set aside. Omit pancetta for a vegan version! Add baked veggies, onion, garlic to a blender with 1 cup pasta water and 1/2 cup coconut milk and blend until smooth. Add sauce to pasta - add more pasta water little by little to smooth it out, if necessary. Plate your pasta and add your pancetta/mushroom mix on top. ENJOY.