Creamy High Protein Butternut Squash Pasta
Give this decadent butternut squash pasta sauce a try for a fall or winter comfort dish! The crispy pancetta with the rich and creamy sauce is perfectly sweet and savory.
Full recipe at link in bio or:
https://moderatelymessyrd.com/cottage-cheese-pasta-sauce/
27 grams of protein and 10 grams of fiber per serving if using Barilla Protein Plus noodles!
INGREDIENTS
1 butternut squash, or 2-3 cups of butternut squash cubes
1 cup 2% milkfat cottage cheese or higher %
1/2 cup pancetta, cubed
1 cup chicken broth
2 cloves garlic, minced
1/2 onion, diced small
1/2 cup parmesan cheese
1 teaspoon ground or minced sage
1/2 teaspoon salt, or to taste
1 teaspoon pepper
1 tablespoon olive oil
14 ounces Barilla Protein Plus noodles (optional)
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit.
Cut the butternut squash in half and scoop out the seeds. Brush each half with olive oil, garlic powder, salt and pepper. Place both halves on baking sheet (face up), and bake for 45 minutes.
Prepare pasta according to package directions, reserving 1/2 cup of pasta water. Set aside in pan.
Heat a pan on medium-high heat. Once hot, add the pancetta and diced onions. Stir occasionally for about 5 minutes – then add the 3 cloves of minced garlic. Cook 3-5 more minutes – stirring occasionally, until the onions become translucent and the pancetta is nice and crispy.
Take the butternut squash out of the oven – it should be tender and easy to scoop out with a spoon. Scoop out about 2½ cups (you can just eyeball it) of butternut squash and add it to a blender with cottage cheese and chicken broth to a blender until smooth.
Pour the cottage cheese butternut squash puree into the pan with the pancetta and onions and turn the heat down to simmer. Add parmesan cheese, sage, red pepper flakes, salt and pepper to taste.
Fold the sauce into pasta or freeze for a later time! Add chicken broth or pasta water to thin it out, if needed. Top with more parmesan cheese. Enjoy! Store leftovers in the fridge for 4 days or freeze for up to 3 months.
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Oh my goodness, you guys! I genuinely have to share my latest obsession: this BUTTERNUT SQUASH COTTAGE CHEESE PASTA! If you're anything like me, you're always on the hunt for a meal that checks all the boxes: delicious, comforting, and actually good for you. And trust me, this recipe delivers on all fronts, especially if you’re looking for a high protein creamy pasta healthy option that doesn't skimp on flavor. I've been experimenting with ways to boost my protein intake without resorting to bland chicken and rice every night, and that's how this incredible butternut squash cottage cheese pasta sauce came into my life. Who knew cottage cheese could be such a game-changer? It melts down into the most unbelievably smooth and velvety sauce, giving you that rich, creamy texture without needing tons of heavy cream. Plus, it’s packed with protein, making this dish surprisingly filling and satisfying. I often make a big batch of the sauce on Sunday, and it makes my weeknight dinners so much easier. The butternut squash is another star here. Not only does it add a natural sweetness and gorgeous color, but it also brings a dose of vitamins and fiber. Roasting it beforehand really deepens its flavor, making the sauce incredibly rich. I love how it balances out the savory pancetta – that crispy pancetta is non-negotiable for me, adding such a wonderful texture and depth! For those of you focused on a high protein creamy pasta healthy meal, don't shy away from adding extra veggies. Sometimes I'll toss in some spinach at the end, or even roasted broccoli florets. It's also super versatile with your choice of pasta. While protein-plus noodles are fantastic for an extra boost, any pasta works beautifully. I've even tried it with chickpea pasta for an even higher fiber content. What I truly adore about this BUTTERNUT SQUASH COTTAGE CHEESE PASTA is how it feels like a total indulgence, yet it’s genuinely a nourishing meal. It’s perfect for a cozy fall evening, but honestly, I make it all year round. It freezes wonderfully too, so don't be afraid to double the recipe. Just thaw it out, warm it gently, and you've got a homemade, healthy dinner ready in minutes. It's been a lifesaver for my busy schedule, and I bet it will be for yours too!
