Butternut Squash Shell Pasta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

shell pasta

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat pasta is higher in fiber.

butternut squash

🥗Healthier: sweet potato

💰Cheaper: pumpkin puree

Sweet potatoes are often more affordable and nutritious.

Cut butternut squash in half. Scoop the seeds and pulp. Roast at 400 degrees for about 20 - 25 minutes. Let cool until squash is ok to handle.

Once butternut squash is cool to handle, scoop all the squash and put it in a blender. Slowly add the half & half (or heavy cream). Blend until very smooth.

Chop onion really fine and mince the garlic.

Saute onion and garlic in butter over medium heat until cooked and transparent.

Add wine once onion is cooked. Scrape well with a wooden spoon. Add the blended butternut squash with half and half. Stir well, then lower heat to low. Add salt, pepper, nutmeg, and sage. Stir together and add half of the parmesan cheese, then turn heat off.

Boil water and cook the pasta al dente, about 8-10 minutes.

Drain pasta and add to sauce. If sauce is too thick, add some pasta water to adjust consistency. Mix well and serve.

Garnish with fresh basil leaves and top with additional parmesan cheese and cracked pepper as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens