the neck of a medium butternut squash
1½ tbsp olive oil
3 to 5 sage leaves, chiffonaded
1 medium white onion, diced
2 cloves of garlic, crushed
½ a vegetable stock cube (see notes)
3 tbsp nutritional yeast
2 tbsp tahini (optional)
125 ml (1/2 cup) hot water
170g dry spaghetti
125ml (1/2 cup) pasta water (reserved from cooking)
To serve:
coconut bacon (see recipe below)
raw almonds, for shaving
1 tbsp brown miso paste
2 tbsp maple syrup
1 tbsp liquid smoke or 2 tsp sweet smoked paprika
1 tbsp soy sauce or tamari
a few good grinds of black pepper
1 tbsp coconut oil, melted
2 cups plain (un-toasted, unsweetened) coconut flakes