I love love love butternut squash, especially in the winter months. Fun fact: my grandparents actually grow it and my grandmother gives me freshly picked squash when she has it! I grew up on butternut squash soup but I wanted a new inventive way to use it. In my house we love pasta, my husband is full Italian so pasta is a must have in our home. I am always looking for a way to combine the two elements, my obsession with butternut squash and my husbands Italian roots. Enter my butternut squash pasta! Delicious and with a surprise kick, I hope you all enjoy it as much as we do.
- 1 butternut squash
- 1/4 red onion
- 2 cloves of garlic
- Vegetable broth
- Preheat the oven to 400 degrees
- Cut butternut squash in half, remove seeds and season with olive oil, salt, pepper and chili powder. Place in oven and cook until soft – depends on the size but my small one usually takes around 30 minutes. So I let it sit before I continue the rest of the items
- Once squash is almost complete I Bring a pot of water to a boil with salt
- While water is boiling I chop the red onion, and garlic – keep them separate.
- I then prep the broccoli, I cut it and season the same as the butternut squash, place into oven
- Once water is boiling add the pasta, cook until to the point you prefer
- Once the butternut squash is complete place it into a food processor with some vegan Parmesan cheese – blend until smooth
- In a skillet pan combine 2 tablespoons of butter, onion and garlic. Once onion is translucent add in the butternut squash.
- The texture will be really thick so use the vegetable broth to dilute it down to the right consistency – think of it as a sauce. Add more Parm if you want.
- Mix in the pasta and the broccoli
- Add in the red pepper flakes
- AND YOU ARE DONE! ENJOY