Roasted Butternut Squash Pasta
A comforting and classic dish, this pot pie filling is filled with tender chicken, colorful vegetables, and a creamy sauce.
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
- 3
Roast for 25-30 minutes, or until tender.
- 4
Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
- 5
In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
- 6
Add cooked pasta and steamed broccoli and stir to combine.
- 7
Top with Parmesan, and serve.
- 8
Enjoy!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (14)
- •1 butternut squash, peeled and cubed
- •½ white onion, chopped roughly
- •olive oil, to taste
- •salt, to taste
- •pepper, to taste
- •nutmeg, to taste
- •1 cup vegetable broth
- •1 cup almond milk
- •2 cloves garlic, minced
- •1 teaspoon red pepper flakes, optional
- •1 teaspoon dried sage
- •1 head broccoli, steamed
- •8 oz whole wheat pasta, cooked
- •grated parmesan cheese, to serve