Butternut Squash Alfredo Pasta

Butternut Squash Alfredo Pasta

Pasta in a creamy parmesan sauce with pureed roasted butternut squash!

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ingredients

• 3 cups butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 cup chicken broth (link) (or vegetable broth or cream)
• 8 ounces pasta (gluten-free for gluten-free)
• 4 tablespoons butter
• 4 cloves garlic, chopped
• 1 tablespoon sage, chopped
• 1 cup heavy cream
• 1/2 cup parmigiano reggiano (parmesan cheese), grated
• 1 pinch nutmeg (optional)
• salt and pepper to taste

directions

1. Toss the butternut squash in the oil, with the salt and pepper to taste and arrange in a single layer on a baking pan.
2. Roast in a preheated 400F/200C oven until the butternut squash tender, about 20-30 minutes, mixing half way through.
3. Puree the butternut squash along with the broth in a food processor or a blender
4. Meanwhile, start cooking the pasta as directed on the package.
5. Meanwhile, melt the butter in a large pan over medium heat.
6. Add the garlic and sage and cook until fragrant, about a minute.
7. Add the cream, bring to a boil, reduce the heat and simmer for a few minutes.
8. Add the cheese, mix and let it melt into the sauce.
9. Mix in the butternut squash pure and nutmeg before seasoning with salt and pepper to taste.
10. Toss the cooked pasta in the sauce, optionally adding some reserved pasta cooking water to get the sauce to a nice consistency.

Nutrition Facts: Calories 486, Fat 27g (Saturated 16.4g, Trans 0g), Cholesterol 112mg, Sodium 231mg, Carbs 48g (Fiber 1.4g, Sugars 1.6g), Protein 14g

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