Description
A delightful and comforting recipe featuring creamy butternut squash and aromatic sage.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves, for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and cubed butternut squash; cook for about 5 minutes.
- Pour in the vegetable broth and bring to a simmer. Cook until the squash is tender, about 10-15 minutes.
- Using an immersion blender, puree the mixture until smooth. Stir in the heavy cream and Parmesan cheese.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the sauce until well coated.
- Serve hot, garnished with fresh sage leaves.
Notes
- For a vegan version, substitute heavy cream with coconut cream and omit Parmesan cheese.
- Feel free to add cooked chicken or sausage for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Creamy Butternut Squash & Sage Pasta, Comfort Food, Pasta Recipe