if using precooked
squash add it later in the
pasta cooking time
source, 4 servings
4 c cubed squash, 1/4 c sage, 1/2 c panko, s&p, 2 chopped shallots, 1 T minced garlic, 1 lb pasta, red pepper flakes, lemon juice, 1 stick vegan butter, vegan parm
cook pasta & squash, drain, reserve 1 c pasta water; in same pot brown remaining except lemon juice & parm; add pasta+water, lemon; top with parm
haikuveg 