Description
This Creamy Butternut Squash Pasta is a comforting vegetarian dish with unique flavors and quick prep, perfect for cozy nights.
Ingredients
Scale
- 8 ounces Short Pasta (e.g., Gemelli, Casarecce, Penne)
- 1 teaspoon Kosher Salt (for boiling water)
- 1 medium Butternut Squash (peeled and cubed)
- 4 cloves Garlic (peeled)
- 2 cups Low-Sodium Chicken or Vegetable Stock (adjust for consistency)
- 1 cup Freshly Grated Parmesan (plus extra for serving)
- 2 tablespoons Olive Oil (for roasting and sautéing)
- 10 leaves Fresh Sage Leaves (or thyme as a substitute)
- 0.5 cups Walnuts (or pine nuts, optional)
- 1 teaspoon Lemon Zest (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and garlic with olive oil, kosher salt, and black pepper. Roast for 30-35 minutes until tender and caramelized.
- Heat a skillet over medium heat, add olive oil, fry fresh sage for 1 minute, then add walnuts and fry until golden brown. Set aside.
- Blend the roasted squash and garlic with stock until smooth. Adjust consistency with more stock if necessary.
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Mix the pasta with the blended sauce over low heat, using reserved pasta water for creaminess, and stir in Parmesan cheese.
- Serve the pasta garnished with crispy sage-walnut mixture and extra Parmesan.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 10 mg