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Butternut Squash Pasta

With a thick and creamy sauce, this roasted butternut squash pasta recipe is the perfect healthy fall dinner.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Yield 4 servings

Ingredients

  • 2 cups chopped butternut squash (320g)
  • 3 shallots, or a small onion
  • 1 tsp salt, and pepper to taste
  • 2 tbsp olive oil or butter, or oil spray as needed
  • 1 tbsp minced garlic
  • 1 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 1 1/4 cup milk of choice
  • 4 oz cream cheese or coconut cream
  • 8 oz pasta (or serve the sauce over vegetables or spaghetti squash)
  • optional fresh sage and Parmesan or nutritional yeast, for serving

Instructions

  • Line a baking sheet with parchment paper, and set it aside. Peel the shallots and chop into large pieces. Toss the squash and shallots with oil or spray, half the salt, and a few shakes of ground pepper. Arrange in a single layer on the baking sheet, and place in an un-preheated oven. (You can either wrap the shallots in foil or just throw out the few small pieces that may burn during roasting.) Turn the heat on to 450 F, and bake 35 minutes. Purée all ingredients except the pasta and sage, either in a blender or with a hand blender, until thick and smooth. Boil the pasta according to package directions. Drain, but do not rinse. Heat the puréed sauce on the stove until desired serving temperature is reached. Taste the sauce, adding salt and additional seasonings if desired. Stir the al dente pasta together with the butternut squash sauce.
    View Nutrition Facts

Notes

Add leftover butternut squash to this Coconut Curry.
 

Nutrition Information

Calories: 340kcal