- 1 lb pasta
- 1 medium butternut squash 1 lb cubed squash
- 1 small yellow onion
- 4 cloves garlic
- 2 tablespoon olive oil
- 1 teaspoon Salt
- ½ teaspoon pepper
- 1 ½ cups vegetable broth
- 1 cup heavy cream
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ cup parmesan cheese
- ¼ cup pasta water
- 1 tablespoon fresh thyme
Preeat oven to 425℉
Cut the butternut squash into 1 inch cubes and roughly chop the onion. Toss with the garlic cloves, olive oil, salt, pepper, nutmeg, and cinnamon.
Roast for 40-45 minutes until the squash is tender.
Blend together the roasted vegetables (everything you baked - squash, onion, garlic), vegetable broth, and cream until smooth. Important: let the roasted vegetables cool completely.Note: If you don't wait until the vegetables are completely cool, only blend them with the vegetable broth. Add the cream later when you are warming up the sauce on the stovetop. Cook your favorite pasta in salted boiling water to al-dente. Reserve ½ cup of pasta water.
In the meantime, in a large pot warm your sauce over medium heat on the stovetop and mix in the grated parmesan cheese Note: now is the time to add the cream if you did not add it before. Add the pasta along with ¼ cup pasta water to the pot with the sauce and mix to combine. Add more pasta water as needed to thin the sauce.
Serve with fresh thyme and more parmesan cheese.
Calories: 821kcal | Carbohydrates: 114g | Protein: 21g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 86mg | Sodium: 1074mg | Potassium: 1032mg | Fiber: 8g | Sugar: 9g | Vitamin A: 21129IU | Vitamin C: 46mg | Calcium: 250mg | Iron: 3mg
Course: Dinner
Cuisine: American
Keyword: Pasta, Squash