Ingredients
- 1 medium butternut squash peeled, seeded, and cubed (about 4 cups)
- 1 cup vegetable broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 12 ounces whole-wheat pasta
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, pepper, and sage. Spread on a baking sheet and roast for 25 minutes or until tender.
- While the squash is roasting, sauté the chopped onion and minced garlic in a pan over medium heat until translucent.
- Cook the whole-wheat pasta according to package instructions, reserving 1/2 cup of the pasta water before draining.
- Blend the roasted butternut squash, sautéed onion and garlic, and vegetable broth until smooth, adding reserved pasta water as needed to reach the desired consistency.
- Toss the pasta with the butternut squash sauce until well coated. Serve warm.