Roasted Butternut Squash Pasta
Creamy pasta with sweet roasted squash and sage
Ingredients
Instructions
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Roast the squashPreheat oven to 425°F (220°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Arrange in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and caramelized at the edges.
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Prepare the pastaWhile the squash is roasting, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
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Make the sauce baseIn a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add garlic, sage, and nutmeg, and cook for another minute until fragrant.
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Blend the sauceTransfer about 3/4 of the roasted squash to a blender or food processor. Add the onion-garlic mixture, broth, and cream. Blend until smooth. If too thick, add a splash of the reserved pasta water.
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Combine and finishReturn the blended sauce to the skillet over medium-low heat. Add the drained pasta, remaining roasted squash cubes, Parmesan cheese, and butter. Toss gently to coat the pasta, adding reserved pasta water as needed to reach desired consistency. Season with additional salt and pepper to taste.
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ServeDivide pasta among warmed plates. Garnish with extra Parmesan cheese, fresh sage leaves, and toasted pine nuts if using. Serve immediately while hot.
Nutritional Information
485
Calories
per serving
15
Protein
g per serving
62
Carbohydrates
g per serving
21
Total Fat
g per serving
9
Saturated Fat
g per serving
6
Fiber
g per serving
8
Sugar
g per serving
620
Sodium
mg per serving
25
Vitamin C
% of daily value
15
Iron
% of daily value
Roasted Butternut Squash Pasta is Also Known As
Pasta with Roasted Butternut Squash, Butternut Squash Fettuccine, Creamy Squash Pasta or Pasta alla Zucca Arrostita
