Description
A simple and creamy pasta dish made with roasted butternut squash.
Ingredients
Scale
- 1 medium butternut squash (peeled and cubed)
- 12 oz pasta (penne or fusilli)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves (optional)
Instructions
- Preheat oven to 400°F.
- Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
- Cook pasta according to package instructions.
- Heat olive oil in a pan. Sauté garlic until fragrant.
- Add roasted squash and mash slightly.
- Pour in heavy cream and stir until smooth.
- Toss cooked pasta with sauce. Add Parmesan.
- Serve hot.
Notes
- For a vegan version, use coconut cream instead of heavy cream.
- Add toasted walnuts for extra crunch.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg