Creamy Butternut Squash Pasta

by Chung-Ah Rhee for NatureBox

Now that Thanksgiving is over, it’s time for winter meals like this dish here, consisting of a creamy, roasted butternut squash puree sauce slathered on some penne pasta with sage, two flavors that are a match made in heaven.


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Winter foods never tasted so good.

Ingredients:

  • 2 pounds cubed butternut squash
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces penne pasta 
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 tablespoon fresh sage, plus more for garnish
  • 2 tablespoons flour
  • 1/4 cup 2% milk (or other milk of choice)
  • Sliced almonds, for serving
Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Place butternut squash onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.

3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

4. To make the sauce, melt butter in a medium saucepan. Add garlic, shallot and sage and cook until shallots begin to soften, about 3-4 minutes. Whisk in the flour until lightly browned, about 1 minutes. Gradually whisk in the milk and butternut squash puree. Cook, whisking constantly, until thickened, about 2-3 minutes. Stir in the pasta and gently toss to combine.
 
5. Serve immediately, garnished with almonds and additional sage, if desired.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.