Cheesy Roasted Butternut Squash Pasta | Pasta | Winter Recipes | Hina Barkat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

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

Preheat oven to 425°F. Line a baking pan with foil.

Add butternut squash and onion to the pan.

Sprinkle salt, red pepper flakes, and black pepper powder over the squash.

Drizzle olive oil on top.

Bake for 30-35 minutes.

Boil pasta of your choice according to package instructions.

When squash is done roasting, add stock to your blender along with the roasted veggies.

Blend until smooth.

Melt some butter in a saucepan and add shallot.

Cook on low heat until the shallot is soft.

Add the blended sauce to the saucepan and mix well, adding salt to taste.

Add the boiled pasta and toss to coat.

Add mozzarella cheese and marble cheese, mixing well.

Sprinkle additional cheese and fresh parsley on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens