Butternut Squash Pasta and Ceasar Salad

By Chef:  Callie England
Posted: November 10, 2011


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Butternut squash is a fruit that can be roasted and toasted and also be puréed (to make a soup) or mashed into soups, casseroles, breads, and muffinss, but this time it’s going to be shaved. This pasts will be seved with a simple tossed salad and a slightly sweet dressing.


Butternut Squash Pasta

  • 1 peeled butternut squash
  • truffle oil
  • olive oil1 tsp + sea salt
  • dried Italian mixed herbs
  • basil for garnish
  • black pepper

Caesar Salad

  • 1 head of romaine lettuce


  • 1/2 C soaked sunflower seeds
  • 2 T raw tahini
  • 3 T lemon juice
  • 1 T olive oil
  • 1 clove garlic
  • 1 tsp miso
  • 1/2 tsp sea salt
  • 1/2 tsp kelp powder
  • 1/2 tsp black peppercorns
  • 1 tsp maple syrup
  • 1/2 C filtered water


  • 1/4 C pumpkin seeds
  • 1/4 C nutritional yeast
  • dash or two of sea salt



Using a mandoline slicer, thinly shave squash. Stack shaved slices and cut linguine sized strips. In a large bowl combine noodles and sea salt. Be generous with sea salt, as you will be rinsing most off. Vigorously massage noodles and salt, let sit for about 30 minutes. Once noodles have softened, rinse noodles in a colander (squeeze out excess liquid). In a large bowl toss softened noodles, equal parts truffle oil and olive oil, Italian herbs, and a dash of sea salt. Garnish with basil and fresh ground pepper.


In a high-speed blender, blend all ingredients until smooth.


Process all ingredients in a food processor.


Wash and chop, in a large mixing bowl, dress lettuce with a few spoonfuls of dressing and toss well. Sprinkle Parmesan on top (store leftover parm in a glass container).