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