This butternut squash pasta is coated in a silky smooth, comforting pasta sauce made with roasted butternut squash, and sage for a cozy autumn inspired dish that is delicious paired with parmesan cheese, and grilled chicken - or on its own for a vegetarian favorite.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: American
Keyword: autumn, Butternut Squash Pasta, fall
Servings: 8
Calories: 261kcal
Ingredients
For Pasta Sauce
1TBSolive oil
1/3cupdiced onion
1/3cupdiced celery
1TBSminced garlic
2 1/2cupsroasted butternut squash*
4fresh sage leaves
3/4cupvegetable broth
1/2cupalmond milk(can sub dairy milk)
1/2tsporegano
1/2tspsalt
1/4tsppepper
For Pasta
16ozcooked pasta noodles(fettucine, penne, fusili, etc.)
Instructions
Heat olive oil in a large pot over medium heat.
Once hot add in the onion and celery. Cook for about 5-6 minutes, stirring occasionally til soft and translucent.
Add in the minced garlic and saute for 20 seconds.
Add in the roasted squash and sage leaves. Cook for another minute stirring often.
Pour the veggie mixture, vegetable broth, and milk into a blender and blend until nice and smooth.
Return sauce to the sauce pan and season with oregano, salt and pepper.
Heat for another 5 minutes then serve on cooked noodles.
Notes
*(I cut my squash in half, sprinkle with a little salt and pepper and roast for about an hour - this was 1 half of a large squash)