Sweetie Pie and Cupcakes

Butternut Squash Pasta

This creamy butternut squash pasta is a wonderfully healthy Fall dinner recipe. Make the butternut squash sauce in minutes while your pasta boils and you’ll have a yummy dinner in minutes! Learn to make the butternut squash pasta at SweetiePieAndCupcakes.com!

CourseDinner, Main Dish
CuisineItalian

Servings	Prep Time
4people	5minutes

Cook Time

25minutes

Servings	Prep Time
4people	5minutes

Cook Time

25minutes

Ingredients

1large Butternut Squashpeeled and diced
3-4Tbsp olive oil
3Cloves garlicminced
1/2tsp Thyme, Basil, Oregano or Sage
1/8tsp Nutmeg
1small bulb Shallotor a small white onion
1cup Water
1Package Brown Rice or Whole Wheat Pasta
1/2cup Roasted Pecans
1/4cup Parmesan cheesefreshly grated

Instructions

Boil the peeled/diced butternut squash in a large pot of salted water until softened, about 15 minutes. Also, cook prepared or frozen meatballs on a baking sheet in the oven while you prepare the sauce and pasta.
Drain the butternut squash and allow to cool while you chop the garlic. Add the squash to a food processor and puree until smooth. You may have to add a little water and scrape down the sides.
Heat 3-4 Tablespoons of olive oil in a pan. Add the chopped shallot or onion until carmelized and then add the minced garlic and heat for about 1 minute. Careful that the garlic does not burn. Start to cook pasta according to package directions.
Add the butternut squash puree and one cup of water to the garlic oil. Add the 1/2 tsp of thyme (or basil, oregano or sage). Also add the 1/8 tsp of nutmeg. Stir to combine over low heat. Allow to simmer for about 3 minutes.
When pasta is cooked, drain and plate. Add the meatballs on top. Pour butternut squash sauce on top. Garnish with roasted pecans, grated Parmesan cheese, and fresh basil leaves. Enjoy!

Recipe Notes

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