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Creamy Butternut Squash Pasta

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A delightful and comforting pasta dish featuring roasted butternut squash and a rich, creamy sauce. Perfect for a cozy dinner and family-friendly.

Ingredients

Scale
  • 5 cups butternut squash, peeled and cubed
  • 1/2 cup yellow onion, 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 teaspoon 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

  1. Preheat the oven to 425°F (220°C).
  2. Spread cubed butternut squash and sliced onion on a large sheet pan. Drizzle with olive oil, sprinkle with salt, crushed red pepper flakes, and black pepper, then toss to coat.
  3. Roast for 15 minutes, add finely chopped garlic and fresh sage, then roast for an additional 10-15 minutes until vegetables are tender and lightly caramelized.
  4. Reserve 1 1/2 cups of the roasted mixture, then blend the remaining vegetables with vegetable broth, butter, and Parmesan until smooth.
  5. Cook the pasta in salted water until al dente, drain thoroughly.
  6. Toss the pasta with the creamy sauce and fold in the reserved roasted vegetables. Serve hot, garnished with extra Parmesan cheese.

Notes

For a vegan option, substitute Parmesan with nutritional yeast and use olive oil instead of butter.

Nutrition

Find it online: https://www.goandweb.com/creamy-butternut-squash-pasta/