A rich and creamy pasta dish featuring roasted butternut squash blended into a velvety sauce, perfect for a comforting meal.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 0.5 teaspoons black pepper
- 1 butternut squash
- 240 milliliters chicken broth
- 2 tablespoons fresh sage
- 2 garlic cloves
- 240 milliliters heavy cream
- 2 tablespoons olive oil
- 60 grams parmesan cheese
- 300 grams pasta
- 1 teaspoon salt
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes until tender.
Step 3
In a large pot, cook the pasta according to package instructions. Drain and set aside.
Step 4
In a blender, combine the roasted butternut squash, garlic, heavy cream, chicken broth, salt, and black pepper. Blend until smooth.
Step 5
Pour the sauce into a large saucepan and heat over medium heat until warmed through. Stir in the Parmesan cheese until melted.
Step 6
Add the cooked pasta to the sauce and toss to coat evenly.
Step 7
Serve immediately, garnished with chopped fresh sage.