Description
A simple pasta dish featuring a rich, creamy sauce made from roasted butternut squash.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (such as penne or rigatoni)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, until tender.
- While the squash roasts, cook the pasta according to package directions. Reserve about 1 cup of the pasta cooking water before draining.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Transfer the roasted squash, cooked onion, and garlic to a blender or food processor. Add the vegetable broth and blend until completely smooth.
- Pour the squash puree back into the skillet. Stir in the heavy cream and Parmesan cheese. Heat gently until warmed through, but do not boil. Add a little reserved pasta water if the sauce is too thick.
- Add the drained pasta to the sauce and toss to coat everything evenly. Add more salt and pepper to taste.
Notes
- For a vegan option, substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese.
- Roast the squash until it has some browned edges for deeper flavor.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 75
- Fiber: 8
- Protein: 18
- Cholesterol: 40
Keywords: butternut squash, pasta, creamy sauce, vegetarian, fall recipe, roasted vegetables