Butternut Squash Fall Pasta
Image: My Intuitive Health
Butternut Squash Fall Pasta
Servings
4
Ingredients
For the Sauce
- 1 small butternut squash that's been peeled and cut into 1 inch cubes (I buy precut)
- Olive oil, salt, pepper
- 1 large white onion, peeled and roughly chopped into 2 inch pieces
- 2 cloves of garlic
- 1 tbsp olive oil
- 1 tbsp of fresh sage, minced
- 1 tbsp of fresh rosemary, minced
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼-½ cup canned coconut milk
- ¾ cup pasta water divided
For the Pasta
- 1 package your favorite pasta (I love brown rice pasta from trader joes, or lentil/chickpea pasta from whole foods. These options are gluten free and less processed than regular pasta)
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella
Instructions
Preheat oven to 425 degrees. Line a sheet tray with parchment paper. Place the onion and butternut squash that has been peeled and cubed into 1-inch pieces. Drizzle with olive oil, salt, and pepper. Bake for about 40 minutes, or until fork tender, stirring once halfway through. Once the squash is done, add to a blender or food processor with ½ cup of the pasta water and coconut milk and blend until smooth (you can add more or less liquid depending on the consistency of your puree. You will want it to be smooth and pourable)
While the squash is baking, prepare the pasta according to package instructions. Make sure to reserved 1 cup of the water before draining the pasta.
In a large pot, add some olive oil, all of the minced herbs, spices, and garlic. Cook for 2 minutes until fragrant. Add the pureed squash sauce and stir until smooth. Add the pasta, then cheeses. If the mixture is too thick, add some more pasta water. Taste for seasonings. Option to garnish with a fresh sage leaf and more cheese. Enjoy!
