Name: Creamy Tahini Butternut Squash Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 pounds (24 oz) peeled and cubed butternut squash ((cubes should be about 1-inch square)); 1/2 cup tahini; 1 cup vegetable stock, divided; 2 tsp dry sage, divided ((if using fresh, increase to 1 tbsp. You can also sub another herb like oregano or rosemary)); 1 tbsp extra virgin olive oil; 1 small onion ((finely minced)); 3 cloves garlic ((minced)); 1 tsp red pepper flakes; 16 oz frozen green peas; Salt and ground black pepper to taste; 1 pound (16 oz) pasta ((I used whole wheat spaghetti)); Juice and zest of 1 lemon