Baked Butternut Squash Pasta | Easy fall recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 425°F.

Peel and chop 1 butternut squash, cutting it into 1/2 to 1/4 inch cubes.

Transfer chopped butternut squash into a baking dish.

Add a few pieces of chopped sage to the squash.

Cut the top off a whole bulb of garlic to expose the cloves and drizzle with olive oil.

Drizzle olive oil over the butternut squash and garlic, then sprinkle with salt, pepper, and chili flakes, and toss to coat.

Nestle 5 oz of goat cheese in the center of the baking dish.

Place the baking dish in the oven and roast for about 30 minutes until the squash is tender and the goat cheese is melted.

While the squash is roasting, cook 1/2 pound of spiral pasta in boiling salted water until al dente.

After 30 minutes, mash the roasted butternut squash and garlic together to create a sauce.

Mix the drained pasta with the butternut squash sauce, adding about 1/4 cup of the pasta cooking liquid to thin the sauce.

Serve topped with chopped pumpkin seeds and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens