Creamy Yummy Butternut Squash Pasta ~ Butternut Squash Recipe

Heat a saucepan on medium heat and add 2 tablespoons of olive oil.

Add diced onions, celery, carrots, salt, and pepper, and cook for a minute.

Add 1 cup of diced apples and cook for a couple of minutes.

Add lots of diced butternut squash and cook for about 5 to 8 minutes until it starts to break down.

Add 1 cup of diced tomatoes and 2 cloves of sliced garlic, then add chili powder and stir to combine.

Add 4 cups of chicken broth to cover the veggies, along with a pinch of cayenne pepper and fresh sage leaves.

Simmer for about 20 to 30 minutes until the veggies are fork tender.

Remove sage leaves, cool slightly, and pour the mixture into a blender.

Return the mixture to the pot and bring to medium heat.

Add 3/4 cup of half-and-half to thicken the sauce.

Cook 1 pound of tri-color rotini pasta according to box instructions and add it directly to the butternut squash sauce.

Add shredded Parmesan cheese, fresh chopped sage, and more cayenne pepper, stirring gently to combine.

Equipment Needed

Spice Level: