This delicious Creamy Butternut Squash Pasta recipe is the perfect dish to satisfy all your fall flavor cravings. Made with butternut squash, garlic, herbs, green apple and topped with fresh Parmesan It’s luxuriously silky, healthy and absolutely addicting!
Portion out the recipe into a Ello 4 Cup Round Meal Prep Bowl and you’ve got a flavorful lunch waiting to happen.
Bon Appetit!
Prep time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes
Serves: 4-6
Ingredients
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1 medium butternut squash, peeled and cut into 1”-cubes
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2 large shallots, quartered lengthwise
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4 cloves garlic, peeled and smashed
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1 green apple, peeled, cored and roughly chopped
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2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper, to taste
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16 ounces dry spaghetti
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1 1/2 cups low-sodium vegetable stock
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1/2 cup heavy cream
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Shredded Parmesan cheese, for serving
Method
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Preheat oven to 425°F. Combine squash, shallots, garlic and apple on rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until well-coated. Roast until squash is tender, 20 to 25 minutes.
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Meanwhile, cook pasta in large pot of salted boiling water according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
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Transfer roasted squash, shallots, garlic and apple to blender. Add vegetable stock and heavy cream to blender and carefully blend until smooth. Add reserved pasta water, 1/4 cup at a time, blending well between each addition, until sauce reaches desired consistency. Pour sauce over pasta and toss to combine. Serve pasta topped with Parmesan cheese and freshly ground black pepper.