Description
Indulge in the perfect blend of creamy butternut squash, savory Parmesan, and aromatic sage with this delightful pasta dish.
Ingredients
Scale
Main Ingredients:
- 5 cups (625 g) butternut squash, peeled and cubed
- 1/2 cup yellow onion (or shallot), sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, finely chopped
- 1/4 cup fresh sage leaves (or 1 tsp dried sage/thyme)
- 2 1/2 cups warm vegetable broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 12 oz short pasta (rigatoni, shells, or ziti)
Instructions
- Prepare Butternut Squash: Toss butternut squash and onion with olive oil, 1/2 tsp salt, red pepper flakes, and black pepper. Roast in the oven until tender.
- Make Sauce: In a blender, combine roasted squash mixture, garlic, sage, vegetable broth, Parmesan, butter, and remaining salt. Blend until smooth.
- Cook Pasta: Cook pasta according to package instructions. Drain and return to pot.
- Combine: Pour the creamy sauce over the pasta. Toss to coat evenly.
- Serve: Serve hot, topped with additional Parmesan and fresh sage.
Notes
- This recipe can be easily adapted to be vegan by using plant-based Parmesan and butter alternatives.
- Feel free to add cooked protein like grilled chicken or shrimp for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 20 mg