Description
A comforting butternut squash pasta dish perfect for cozy fall evenings.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 8 ounces pasta (e.g., fettuccine or penne)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside, saving some cooking water for later.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.
- Add the diced butternut squash and cook for about 5-7 minutes until it starts to soften slightly.
- Pour in the vegetable broth and sprinkle in the nutmeg, cover, and let it simmer for about 10-15 minutes, until the squash is tender.
- Mash the squash slightly with a fork, then mix in the cooked pasta, combining well. Season with salt and pepper to taste.
- Serve with grated Parmesan cheese and fresh parsley for garnish.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg