Description
A creamy and flavorful pasta sauce made with roasted butternut squash, perfect for autumn dinners.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil and roast for 25 minutes until tender.
- Heat remaining olive oil in a pan. Sauté onion and garlic until soft.
- Add roasted squash, vegetable broth, cream, salt, pepper, and nutmeg to the pan. Simmer for 5 minutes.
- Blend the mixture until smooth using an immersion blender or food processor.
- Stir in Parmesan cheese until melted.
- Toss with cooked pasta and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a dairy-free version, replace heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
