Best Butternut Squash Pasta
Velvety roasted squash sauce with sage and Parmesan tossed with pasta. Naturally creamy, veggie-packed comfort.
Ingredients
- For the Sauce:
- 4 cups cubed butternut squash
- 1 onion 3 garlic cloves
- 1 cup broth
- ½ cup milk
- ½ cup Parmesan
- 1 tbsp sage
- For the Pasta:
- 12 oz pasta
- 2 tbsp butter
Instructions
- Roast squash mix 425 °F 25–30 min.
- Cook pasta; reserve 1 cup water.
- Blend roasted veg + liquids + cheese.
- Warm sauce with butter.
- Toss with pasta + water as needed.
- Garnish and serve.
Notes
- Caramelized edges = best flavor.
- Freeze sauce up to 3 months.
- Vegan: Nut milk + nutritional yeast.
- Reheat gently with liquid.
- Rigatoni holds sauce best.