Description
A creamy and savory pasta dish featuring roasted butternut squash, perfect for cozy meals.
Ingredients
Scale
- 1 Butternut Squash
- 8 oz Pasta (fettuccine, gnocchi, or whole grain spaghetti)
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 cup Vegetable Broth
- 1 cup Cream (or non-dairy alternative)
- 1/2 cup Grated Parmesan Cheese (or nutritional yeast)
- 5–6 Fresh Sage Leaves
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil. Sprinkle with salt and pepper, then place it cut-side down on a baking sheet. Roast for about 30-40 minutes until fork-tender.
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, reserving about a cup of pasta water before draining.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sage leaves, sautéing for 1-2 minutes until fragrant.
- Scoop the roasted butternut squash into the skillet. Add vegetable broth and cream, then purée the mixture until smooth. Adjust consistency with reserved pasta water if too thick.
- Add the cooked pasta directly into the skillet, tossing until completely coated with the sauce. Season with additional salt and pepper as needed.
Notes
For a vegan option, use coconut cream or cashew cream instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: butternut squash, pasta, vegetarian, cozy meals, fall recipes