Creamy Lemon Butternut Squash Pasta
Ingredients
The pasta
-
1
pound
Spaghetti
-
½
cup
Finely Grated Parmesan Cheese
-
Chopped
Parsley for garnishing
The sauce
-
1
medium
Butternut Squash peeled and chopped into 2-inch cubes
-
1
large
Onion roughly chopped
-
1
large
Shallot roughly chopped
-
4
cloves
Garlic
-
3
tablespoons
Olive Oil
-
1
teaspoon
Sea Salt
-
½
teaspoon
Ground Black Pepper
-
1¾
cups
Chicken or Veggie Broth
-
½
cup
Milk or Non-Dairy Milk
-
1
lemon
juiced
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Arrange the squash cubes, onions, shallot, and garlic cloves on the baking sheet.
- Toss the vegetables with olive oil, salt, and pepper.
- Roast for about 30 minutes until the squash is fork tender.
- While the squash is roasting, boil salted water and cook the spaghetti until al dente. Drain and reserve ⅔ cup of pasta water.
- In a large pot, combine the roasted butternut squash, broth, milk, and lemon juice.
- Use an immersion blender to blend the mixture until creamy, or blend in batches using a regular blender.
- Add the cooked spaghetti to the pot and toss to coat, adding reserved pasta water as needed.
- Taste and adjust seasonings if necessary.
- Plate the pasta, sprinkle with parmesan cheese, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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