Pasta al forno alla zucca

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 400°F (200°C).

Peel and cube butternut squash.

Toss butternut squash with olive oil, salt, and pepper.

Spread butternut squash on a baking sheet and roast for 25-30 minutes until tender.

While squash roasts, cook pasta according to package instructions until al dente.

In a large skillet, heat olive oil over medium heat and sauté chopped onion until translucent.

Add minced garlic and cook for another minute until fragrant.

Pour in vegetable broth and bring to a simmer.

Stir in heavy cream, nutmeg, and sage; season with salt and pepper.

Add the roasted butternut squash to the skillet and mash slightly with a fork.

Combine the cooked pasta with the butternut squash sauce and mix well.

Fold in fresh spinach until wilted.

Transfer the pasta mixture to a baking dish and top with mozzarella and parmesan cheese.

Sprinkle breadcrumbs over the top for a crunchy finish.

Bake for 20-25 minutes until cheese is bubbly and golden.

Cooking Techniques

Spice Level:

Allergens