As the temperatures start to drop, you may find yourself craving the classic “comfort foods.” Rich, hearty soups, cheesy pasta dishes and chicken-pot-pie. This is the time of year to indulge, however, it is possible to enjoy that comfort food while still eating healthy. This Butternut Squash Pasta Sauce gives you that rich and creamy taste while providing you with a dose of veggies and healthy vitamins! Made with roasted garlic and butternut squash, this sweet and creamy pasta is topped with grated Parmesan cheese and fresh sage.
Ingredients: *Makes 6 cups of sauce; serves 4-6
- 1 medium butternut squash
- 1 tablespoon olive oil (+ more for sautéing)
- 4-5 cloves garlic, peel on
- 1 small white onion, diced
- 1 cup half-and-half
- 1-2 cups pasta water
- ½ tsp. dried rosemary
- 1 ½ tsp. dried thyme
- Salt and Pepper to taste
- Pasta (3-4 cups dry)
- Toppings: parmesan cheese, chopped walnuts, fresh sage (minced)
- Preheat oven to 375 degrees. Cut the ends off of the squash and peel it with a vegetable peeler. Cut it in half down the middle and carve out the seeds with a spoon.
- Cut the squash into small cubes and toss with 1 Tbsp. olive oil, and a pinch of salt and pepper.
- Place the cubes on a baking sheet covered with tin foil and scatter the garlic around squash. (Keep the peels on!) Place in the oven and cook for about 40 minutes, or until squash is very tender. Remove the skin from the garlic and discard.
- While the squash is in the oven, cook the pasta. Reserve 2 cups of the pasta water and set aside.
- In a medium skillet, heat some olive oil over medium heat and sauté the onions on low until translucent and soft.
- Transfer the squash, garlic and onions to a food processor and puree until smooth. Add the half-and-half, pasta water (start with 1 cup and add until desired consistency), rosemary, thyme, salt and pepper (to taste). Continue to mix until very smooth and creamy.
- Pour the sauce over the cooked pasta and mix until coated. Generously season with salt and pepper and top with toppings of your choice. (Although I would highly recommend fresh sage, Parmesan cheese and walnuts for a crunch…)
*Notes: Don’t be shy with that salt and pepper! It really brings the flavor out in this dish.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.