Vegan Butternut Squash Carbonara with Coconut Bacon + Crispy Sage

INGREDIENTS

the neck of a medium butternut squash

1 1/2 tbsp

olive oil

to 5 sage leaves (, chiffonaded)

medium white onion (, diced)

2 cloves

garlic (, crushed)

1/2

a vegetable stock cube ((see notes))

3 tbsp

nutritional yeast

2 tbsp

tahini ((optional))

125 milliliters

hot water

170 g

dry spaghetti

125 milliliters

pasta water (reserved from cooking)

To serve:

coconut bacon ((see recipe below))

raw almonds (, for shaving)