Description
This easy one-pan roasted butternut squash pasta sauce is an easy crowd-pleaser perfect for Fall!
Ingredients
Scale
3 cups cubed butternut squash
1 medium onion, sliced
4 large cloves garlic, peeled (halved if extra large)
4–6 sage leaves (more if you love Sage as much as I do!)
12 oz pasta of choice (I like pappardelle; rigatoni or fettucine would go great here, as well)- cooked in well- salted water and 1 cup pasta water reserved
1/4 cup heavy cream or coconut cream for dairy-free
salt and oil, as needed
Instructions
- Preheat oven to 400. Toss cubed butternut squash, sliced onion and garlic with a generous drizzle of avocado or olive oil and sea salt. Spread evening on a large sheet pan.
- Roast in oven 20-25 minutes, toss and add sage leaves. Continue to roast another 20-25 minutes until squash is soft.
- While squash is roasting, cook pasta in heavily salted water and drain, reserving 1 cup pasta water.
- Combine cooked pasta with heavy cream and pasta water in a blender. Blend well and season to taste. Toss with pasta and serve hot!
