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Roasted Butternut Squash Pasta

by Spencer Kombol and Joey Firoben featured in The Best Fall Squash Recipes

Ingredients

for 4 servings

  • 1 butternut squash, peeled and cubed
  • ½ white onion, chopped roughly
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • nutmeg, to taste
  • 1 cup
    vegetable broth (235 mL)
  • 1 cup
    almond milk (240 mL)
  • 2 cloves garlic, minced
  • 1 teaspoon
    red pepper flakes, optional
  • 1 teaspoon
    dried sage
  • 1 head broccoli, steamed
  • 8 oz
    whole wheat pasta, cooked (225 g)
  • grated parmesan cheese, to serve
    Calories 306
    Fat 8g
    Carbs 48g
    Fiber 4g
    Sugar 3g
    Protein 9g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
  3. Roast for 25-30 minutes, or until tender.
  4. Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
  5. In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
  6. Add cooked pasta and steamed broccoli and stir to combine.
  7. Top with Parmesan, and serve.
  8. Enjoy!
 

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