Butternut Squash Pasta
A creamy butternut squash pasta sauce full of delicious fall flavors.
Servings 4 servings
Calories 359kcal
Equipment
- immersion blender
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil divided
- ½ yellow onion diced
- 2 garlic cloves minced
- 10 sage leaves chiffonade
- 1 cup vegetable broth
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 10 ounces rigatoni
- ¼ cup grated parmesan cheese
- freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Toss cubed butternut squash in ½ tablespoon olive oil and a pinch of salt and pepper. Spread into an even layer on baking sheet.
- Roast butternut squash for 30 minutes, until golden brown and caramelized.
- In a skillet add remaining ½ tablespoon olive oil, diced onion, garlic, and sage. Cook on medium heat until onion is translucent and garlic and sage becomes fragrant, stirring occasionally. Use a slotted spoon to remove crisped sage.
- In the meantime, bring a large pot of water to boil. Cook pasta al dente according to package directions. Reserve ½ cup pasta water before draining.
- Add butternut squash, vegetable broth, nutmeg, and salt to skillet. Using an immersion blender, blend until smooth.
- Add cooked pasta to sauce and toss to combine. Stir in reserved pasta water as needed to thin out sauce. Remove from heat and stir in Parmesan cheese.
- Top pasta with crispy sage and pepper and serve immediately.
Nutrition
Calories: 359kcal