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
88% would make again
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
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 266
- Fat 3g
- Carbs 55g
- Fiber 8g
- Sugar 7g
- Protein 8g
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!
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