Our fridge is on the fritz.

Yesterday it started making this horrendously loud humming noise. Try as I might to ignore it and tell myself everything is fine, Louisa & I both had headaches within a couple hours.

By the afternoon, it was beeping and giving me 90’s flashbacks to AOL dial up.

Naturally, I had visions of a pipe bursting and flooding the kitchen and destroying the hardwood and causing water damage and pooling so heavily in one spot that the floor caves in. So I convinced Garrett to empty the fridge and freezer and live out of coolers until we can get a repairman out here. It’s kind of like camping! Or what I imagine camping would be like if I were to ever try it.

It was all fun and games until I went to grab my daily smoothie fixings and what was supposed to be my frozen mango was soft and sad.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

• 1 package of pasta
• 1 1/2-2 cups of cubed butternut squash
• 3/4 cup of raw cashews, soaked for a couple of hours + drained
• 1 cup of unsweetened almond milk
• 1/2 cup of buffalo sauce
• 2 tbsp. of garlic, minced
• 7 tbsp. of nutritional yeast
• 1 tsp. of paprika
• 1 tsp. of crushed red pepper
• 1/2 tsp. of dijon mustard
• 1/2 tsp. of Italian seasoning
• 1/2 tsp. of turmeric
• S+P, to taste
• 1 tbsp. of olive oil
• Arugula, for serving

How to:

• Preheat oven to 400
• Arrange butternut squash on a lined baking sheet + drizzle with olive oil + S+P
• Roast 25-30 minutes, tossing once, until roasted
• In a food processor, blend the cashews
• Add butternut squash + almond milk + buffalo sauce + garlic + nutritional yeast + paprika + red pepper + dijon mustard + Italian seasoning + turmeric + S+P, blend until smooth
• Meanwhile, cook pasta to al dente, reserving a lil bit of pasta water
• Drain pasta + add back to pot with sauce, adding the pasta water if necessary to thin it out + make it saucy
• Serve warm with some arugula
• The arugula is really just to make you feel like you are the picture of health despite you eating a vat of pasta rn