Butternut Squash and Parm Pasta
Butternut squash is pureed down into a creamy sauce with parmesan cheese and served with fettuccine pasta.
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1/2 large onion {diced}
- 2 cloves garlic {minced}
- 2 cups butternut squash {diced}
- 1 cup chicken or vegetable broth
- 3/4 cup milk or heavy cream
- 1/2 cup parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp fresh thyme {minced}-optional
- 1 lb cooked pasta-I used fettuccine
Additional parmesan cheese for top of pasta
Instructions
- In a large pan over medium heat, add oil until heated. Once oil is heated, add the onion and cook until it is softened. Once the onion is softened add the minced garlic and butternut squash, cook over medium heat for 3-4 minutes. After the 3-4 minutes, add the broth and cook for 6-8 minutes more {or until the squash is tender}. Cool mixture for 5 minutes.
- Once the mixture is cooled for 5 minutes, add it to a blender or food processor with the milk and pulse until the mixture is smooth. NOTE: There will still be small flecks of butternut squash in the sauce and that is alright. Return mixture to the pan on the stove over medium-low heat and add parmesan cheese, salt, pepper and thyme. Add cooked pasta to sauce and stir to coat. Serve warm with additional parmesan cheese.
Notes
- If fresh thyme isn't your favorite, try using sage. It adds a wonderful fall flavor to the dish.
- I always reserve a 1/2-1 cup of the pasta water before I drain the pasta. It is a great liquid to use to thin out pasta sauce of any kind.
Nutrition
Serving: 1bowl | Calories: 340kcal | Carbohydrates: 42g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 1027mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7646IU | Vitamin C: 17mg | Calcium: 263mg | Iron: 1mg