Heat your pan to medium heat and add 2 tablespoons of garlic infused olive oil.
Add frozen butternut squash cubes.
Cook until butternut squash is fully thawed and cooked through, stirring often.
While your butternut squash is cooking, bring a large pot of water to a boil. Salt the water generously and add your gluten-free pasta, stirring often until cooked through. Follow the instructions on the packaging and be careful not to overcook.
Add oat milk, nutritional yeast and ½ teaspoon salt to your butternut squash.
Continue cooking until all the flavours have started combining, around five minutes. Stir often. Turn the heat off and let the butternut squash mixture cool down a bit.
At this point your pasta will likely be done. Strain your pasta and set aside.
Once your butternut squash mixture has cooled a bit, transfer it into a food processor or blender and blend until smooth.
Add your sauce to your cooked pasta and stir everything together.
In the blog post above, I also include instructions on how to make this recipe lower calorie/fat, paleo and autoimmune paleo (AIP) friendly, and lower in oxalates.