Description
A delightful pasta dish that combines the natural sweetness of butternut squash with a creamy sauce, perfect for cozy dinners.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 8 oz pasta (e.g., fettuccine or penne)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add diced butternut squash and cook until tender, approximately 10-15 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a simmer.
- Blend the mixture until smooth using an immersion blender or by transferring it to a conventional blender.
- Return the sauce to the skillet, stir in heavy cream (or coconut cream), then add the cooked pasta and mix until well coated.
- Serve topped with freshly grated Parmesan cheese and garnish with basil or parsley.
Notes
For extra flavor, roast the butternut squash before adding it to the sauce. To keep it vegan, use coconut cream and omit Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg