Description
A delicious and creamy pasta dish made with butternut squash and sage, perfect for a comforting meal.
Ingredients
Scale
- 8 oz pasta of choice
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh sage leaves, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the squash for 25-30 minutes until tender.
- In a large pot, cook the pasta according to package instructions. Drain and set aside.
- In a skillet, sauté the onion and garlic until translucent.
- Add the roasted butternut squash and vegetable broth to the skillet, and simmer for 5 minutes.
- Blend the mixture until smooth, then return to the skillet and stir in the cream and Parmesan cheese.
- Add the cooked pasta and sage, mixing well to combine.
- Season with additional salt and pepper if needed, and serve warm.
Notes
- For a vegan version, use coconut cream and omit the Parmesan cheese.
- Feel free to add other vegetables like spinach or kale for added nutrition.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Creamy Butternut Squash and Sage Pasta, vegetarian pasta, butternut squash recipe