89% would make again
Roasted Butternut Squash Pasta
featured in The Best Fall Squash Recipes
A comforting and classic dish, this pot pie filling is filled with tender chicken, colorful vegetables, and a creamy sauce.
Tasty Team
May 15, 2023
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 (225 g), cooked
- grated parmesan cheese, to serve
Nutrition Info
- Calories 624
- Fat 24g
- Carbs 93g
- Fiber 9g
- Sugar 13g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400°F (200°C).
- Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
- Roast for 25-30 minutes, or until tender.
- Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
- 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.
- Add cooked pasta and steamed broccoli and stir to combine.
- Top with Parmesan, and serve.
- Enjoy!
