Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 pound (500g) pasta, such as rigatoni or penne
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut milk for a lighter version)
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried sage or 5 fresh sage leaves
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Optional: Cooked halal beef strips for extra protein
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet.
- Roast the squash for 25 to 30 minutes, or until it is fork-tender and slightly browned at the edges.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Place the roasted squash into a blender or food processor. Add the vegetable broth, heavy cream, garlic, sage, and nutmeg.
- Blend until the sauce is completely smooth and creamy. If it is too thick, add a splash more broth.
- Pour the sauce into a large skillet over medium-low heat. Stir in the parmesan cheese until melted.
- Add the cooked pasta to the skillet and toss well to coat. If the sauce is too thick, add a little of the reserved pasta water.
- Taste and add more salt or pepper if needed. Serve hot with an extra sprinkle of cheese on top.
- Cook Time: 45 minutes