Butternut Squash Pasta
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Well Plated · by Erin Clarke★ 5.0 (10)

Butternut Squash Pasta

NUTRITION · PER SERVING60M COOK
CAL 39%·PRO 55%
CARBS 116G60% OF CAL
16G FIBER0G ADDED13G INTRINSIC87G OTHER13G TOTAL SUGAR
FAT 27G32% OF CAL
11G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy butternut squash pasta with roasted squash, garlic, brown butter, and sage creates a smooth, velvety sauce. Rich and comforting, it's a vegetarian main course for weeknight dinners.

mainamericanpastavegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large head garlic
  • 1 medium butternut squash (2 pound to 2 1/2 pounds)
  • 1 small onion
  • 3 tablespoon extra-virgin olive oil (divided)
  • 1 teaspoon kosher salt (plus extra for cooking the pasta)
  • 1/2 cup low-fat milk ((I used 1%), plus additional as needed)
  • 1 pound whole wheat rotini pasta (or similar short, twisty, tubular pasta such as cavatappi, penne, or fusilli)
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh sage (plus additional for serving)
  • 4 ounces gouda cheese (shredded (about 1 cup))
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup finely grated Parmesan cheese (about 1 ounce, optional)
PREP
20M
SODIUM
644MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.