Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 pound (16 ounces) penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Fresh sage leaves or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper on a large baking sheet. Roast for 25 to 30 minutes until the squash is tender and lightly browned.
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente. Reserve one cup of the pasta water before draining.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.
- Place the roasted squash, sautéed onion and garlic, vegetable broth, and nutmeg into a blender. Blend until the mixture is completely smooth and creamy.
- Pour the blended squash sauce back into the skillet over low heat. Stir in the heavy cream and parmesan cheese until the cheese melts and the sauce is warm.
- Add the cooked pasta to the skillet. Gently toss the pasta until every piece is well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
- Taste and add more salt or pepper if needed. Garnish with fresh sage or parsley and serve immediately.
- Cook Time: 40 minutes