Butternut Squash & Roasted Garlic Pasta

45 mins
Serves 4
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Directions

  1. 1Preheat oven to 450F. Line a baking sheet with parchment paper.
  2. 2Halve, peel, and cube butternut squash. Remove seeds. Add to baking sheet with quartered onions.
  3. 3Drizzle 1 tbsp olive oil over squash and onions; season with salt and pepper.
  4. 4Add garlic bulbs to baking sheet; drizzle with olive oil and season. Add rosemary sprigs and roast for 40-45 minutes, stirring halfway through.
  5. 5Add roasted butternut squash, onions, and squeezed roasted garlic to a blender.
  6. 6Add coconut milk, veggie broth, salt, and pepper to blender; blend until combined.
  7. 7Boil water in a large pot; add pasta and cook according to package directions, reserving 1/2 cup-1 cup pasta water.
  8. 8Heat sauce in a saucepan over low-medium heat; stir in 1/2 cup Parmesan cheese and season.
  9. 9Add cooked pasta to the sauce, adding pasta water as needed. Season and serve, garnished with black pepper and Parmesan cheese.

Ingredients

  • 1 small butternut squash, cubed
  • 1 white onion, quartered
  • 3 rosemary sprigs
  • 2 garlic bulbs, heads removed
  • 2 tbsp olive oil, divided
  • 1 can coconut milk
  • 2 cups veggie broth
  • 1 box pasta of choice (shells)
  • 1 cup Parmesan cheese, divided
  • 1 tbsp olive oil
  • salt
  • pepper

Equipment

baking sheetparchment paperblendersaucepanlarge pot