easy homemade butternut squash pasta recipe

our favorite cozy dish and it’s packed with veggies!! super easy, super delicious and this recipe makes enough sauce to for a few meals! I used it all week last time I made it and it’s so good every time. it lasts for up to 4 days in the fridge and is a great meal prep option.

INGREDIENTS

• 1 butternut squash :: diced

• 1 onion :: roughly chopped

• 1 head of garlic

• olive oil

• salt + pepper

• 16oz of your favorite pasta :: I used rigatoni

• 1/2 c. cashews

• 1 c. veggie broth

• 1 c. pasta water

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp sage

• 1/2 tsp thyme

optional toppings

• red pepper flakes

• parmesan

INSTRUCTIONS

start by preheating your oven to 425*F. while your oven preheats, chop up your butternut squash, onion, and garlic. for the garlic, just cut off the top of the whole head. place your butternut squash on one baking dish, drizzle with olive oil, salt + pepper and roast in the oven for 45-60 minutes, until soft.

add your onion and garlic to another small baking dish. wrap the garlic in tin foil but before folding it closed, drizzle with a decent amount of olive oil. drizzle olive oil and sprinkle salt + pepper over your onion before throwing in the oven. roast for 30-40 minutes until the onion is charred a bit and the garlic is smooth.

make your pasta according to the directions on the box.

once your veggies are fully roasted, add them in your blender. add the garlic by squeezing it out of head and straight into the blender. add in the cashews, spices, pasta water, and veggie broth. blend until completely smooth (it may take a little bit but make sure it gets fully smooth). add more pasta water or broth as needed.

mix your sauce in with your pasta and enjoy!!!