creamy butternut squash pasta😋

creamy, slightly sweet & nutty, and packed full of fiber. It's the perfect way to enhance your jarred pasta sauce, without adding too much extra work. Ground sausage or roasted chicken can be added to increase the protein. (feeds 4)

Ingredients:

1 small butternut squash (can substitute for acorn or delicata squash)

1 14oz jar of your white sauce of choice

1 lb noodles (I like garden rotini for the color)

1 cup finely chopped spinach

2 cloves minced garlic

1 tsp dried rosemary

1 tsp ground thyme

1 tsp dried oregano

1 tsp marjoram (optional)

1 tsp Italian seasoning

Garlic & onion powder to taste

Salt & pepper to taste

Red pepper flakes

Olive oil

Parmesan (optional)

Lemon wedges (optional)

Directions:

1. Preheat oven to 400°F

2. Cut butternut squash in half and scoop out the seeds. Remove the skin and chop the squash into small, even pieces.

3. Combine the seasonings (adjust as needed) and toss the squash in some olive oil & the seasoning mixture.

4. Place squash on a baking tray, and bake for 25-30 minutes until soft.

5. Once the squash is cooked, puree in a blender, or mash with a potato masher. Pureed will result in a smoother sauce.

6. Start your noodles while the squash purees.

7. Add some olive oil to a large pan, and saute the garlic for 1-2 minutes. Add the white sauce and the squash and mix until combined. Once mixed, add the chopped spinach and cook until wilted.

8. Once the noodles are almost al dente, drain and add them to the sauce to finish cooking.

9. Serve and top with a drizzle of lemon, some red pepper flakes and some grated parmesan.

10. Enjoy!!

#squashrecipes #butternutsquashrecipes #squashdinners #squashpasta #dinnerideas