Creamy Butternut Squash Pesto (Vegan)

• small butternut squash (or 1/2 large squash)↗1
• fresh basil, tightly packed↗1 cup
• fresh parsley↗1⁄4 cup
• pine nuts↗1⁄2 cup
• olive oil (plus extra to toss with squash)↗3 tablespoons
• garlic cloves, sliced↗2
• nutritional yeast1 tablespoon
• soymilk (more or less, as needed)1 cup
• salt and pepper

Step-by-step instructions

1. 1

   Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.

2. 2

   Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.

3. 3

   Toss with 1 pound cooked pasta and enjoy!