Savory, smoky, and completely satisfying at any time of the day, butternut squash is roasted and serves as the base of a creamy golden sauce. Mixed with a tender pasta, it makes a hearty meal that will entice even the pickiest eater in your family.
I find the easiest way to prepare butternut squash is to choose a small one and cut it in half lengthwise (carefully!). Place the halves face down on a baking sheet lined with parchment paper. No oil is needed.
Roast the squash for about 30 minutes until you can pierce it easily with a fork.
Turn it over and let it cool until you can easily handle it.
It’s so much easier to roast squash this way than peeling and cutting it into cubes. Serve the squash on its own or freeze it for future use. But even better is to make this recipe which creates a rich-tasting, savory main dish.
Here’s another delicious pasta recipe: Creamy Veggie Linguine
Savory Butternut Squash Pasta
Prep
Cook
Total
Yield 3-4 servings
Sure to become a favorite comfort food, this sweet and savory pasta dish is creamy, rich, and delicious.
Ingredients
- 1 small butternut squash (about a 1 1/4 lb. squash) to yield 1 cup cooked squash
- 3/4 cup unsweetened plant milk
- 1 teaspoon prepared dijon mustard
- 1 tablespoon white miso
- 1 tablespoon nutritional yeast
- 1 tablespoon corn starch, tapioca starch or arrowroot
- 2 teaspoons fresh lemon juice
- 1 teaspoon fine sea salt
- smoked or regular paprika to sprinkle on top (your choice)
- 1/2 lb. pasta shape of your choice (my favorite for this recipe is the one shown in the photo: De Cecco Cavatappi)
Instructions
Preheat oven to 375 degrees F. Cut the squash in half lengthwise. Prepare a baking sheet with a layer of parchment paper or a silicone mat. Place the squash halves cut side down on the baking sheet. Bake the squash for about 30 minutes or until it can be pierced very easily with a fork. Remove the squash from the oven, turn it cut side up and let it cool until it can be easily handled. Scrape the squash from the skin and remove the seeds. Measure 1 cup of squash and put it into a food processor or Vita Mix.
Add the rest of the ingredients (except the pasta) and process until smooth. Pour the mixture into a saucepan and heat to medium, stirring frequently until the mixture starts to bubble. Lower the heat and keep warm. Cook the pasta in salted water according to the package directions. Drain it when it is tender and add it to the warm sauce. Stir well to combine and raise the heat, stirring occasionally until the pasta is hot. Taste for salt and add more if necessary. Serve with smoked paprika sprinkled on the top.
Courses main dish
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