Ingredients
- 1 whole butternut squash, 2 pounds cut into ½ cubes
- 1 medium onion, cut into large chunks
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- ¼ teaspoon freshly grated nutmeg
- 2 garlic cloves, unpeeled
- 8 ounces pasta
- 1 teaspoon fresh sage
- 1 cup vegetable stock
- Freshly grated Parmesan cheese
Recipe Description
Roasted butternut squash is transformed into a decadent sauce that can be used in 2 dishes, creamy butternut squash pasta and soup. Since the squash is so creamy, there’s no need for dairy.
This is my new favorite pasta dish of the season. When I was testing the recipe I made it twice in 1 week and didn’t get sick of it. This is a delicious way to make a creamy pasta dish without the heaviness of using cream or milk and it’s really healthy. Butternut squash, onions and garlic are roasted with sage and nutmeg, blended with vegetable stock for even more flavor and what you get is a sweet creamy sauce. It’s that easy! Now, as I’m making the sauce, it dawned on me that it would also make a delicious soup. All you have to do is add more stock to thin it out and there you have it. You could even freeze the extra sauce for later use and turn it into a soup when you need it. 2 recipes for the price of 1.
