Butternut Squash Pasta
Indulge in the rich, velvety goodness of butternut squash pasta, combining the natural sweetness of roasted squash with al dente pasta for a comforting meal.
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Servings: 4 servings
Calories: 400kcal
Ingredients
- 300 g pasta fettuccine or spaghetti
- 1 medium butternut squash peeled and diced
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh sage leaves for garnish
- Grated Parmesan cheese optional
Instructions
- Preheat your oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast squash for 25 minutes or until tender.
- While the squash is roasting, cook the pasta according to package instructions until al dente.
- In a pan, sauté minced garlic in olive oil over medium heat until fragrant.
- Add the roasted butternut squash to the pan and stir well.
- Pour in the vegetable broth and bring to a simmer.
- Use an immersion blender to puree the mixture until smooth.
- Stir in the heavy cream and heat through.
- Toss the cooked pasta with the sauce and serve hot, garnished with sage and Parmesan.
Nutrition
Calories: 400kcal | Carbohydrates: 60g | Protein: 10g | Fat: 15g | Fiber: 5g