Creamy Butternut Squash Pasta
A delicious and creamy sauce made from butternut squash and sage that is dairy free and tossed with pasta.
Ingredients
- 2 pounds (566 grams) 1 whole butternut squash peeled and cut into cubes
- 2 cups (293 grams) onion cut into large chunks
- 1 tablespoon vegetable oil
- 1 teaspoon dried sage
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves unpeeled
- 1 pound (453 grams pasta
- ½ teaspoon fresh sage
- 1 cup (236 ml) vegetable stock or broth
- Freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F/200°C.
- Spread the butternut squash and onion in an even layer onto a large baking sheet. Drizzle with oil and sprinkle the dried sage, nutmeg, salt and pepper. Toss with your hands to coat evenly, making sure they are in an even layer and not crowded or they will steam instead of roast.
- Roast for 20 minutes, then add the 2 garlic cloves to the pan. Roast for 10 more minutes until the butternut squash is tender when a fork is inserted. Remove the vegetables from the oven and allow to cool in the pan for 5 minutes.
- Meanwhile, bring a large pot of water to a boil and cook your pasta according to package directions.
- Add the cooled vegetables and garlic (peeled), sage and vegetable stock to a blender. Blend until smooth to a 'sauce-like' consistency. To turn the sauce into soup, add more stock in small amounts until the consistency of soup.
- Drain the cooked pasta and immediately toss with the sauce. Garnish with Parmesan cheese.
Video
Nutrition
Serving: 1 | Calories: 92kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 640mg | Fiber: 2g | Sugar: 3g