Creamy Butternut Squash Sauce with Caramelized Leeks + Brown Rice Penne

Naturally dairy free, gluten free and soy free creaminess. Butternut squash is the perfect fall food and this is the perfect way to savor it.

3 medium sized leeks
1 tablespoon of ghee, or coconut oil
1 teaspoon apple cider vinegar or rice vinegar
1 small to medium butternut squash, yielding 2 heaping cups of butternut puree
1/3 cup raw cashews, soaked in room temperature water with a pinch of sea salt for 2-4 hours
1 cup of unsweetened almond milk {or other preferred milk of choice}
1 teaspoon paprika
1/4 teaspoon of garlic granules or 1 clove of garlic, sauteed
1 pound or so of gluten free pasta, I use Trader Joe’s Organic Brown Rice Penne
sea salt + coarse ground pepper, to taste

View the full recipe at With Food + Love →