Name: Butternut Squash Pasta Rachel Ray
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 medium butternut squash; 1 lb pasta of your choice; 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 cup vegetable broth; 1 cup heavy cream; 1/2 tsp nutmeg; Salt and pepper, to taste; Grated Parmesan cheese, for serving; Fresh basil leaves, for garnish

Instructions

Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into small cubes. Place the cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until the squash is tender and lightly caramelized.
While the squash is roasting, cook the pasta according to package instructions in a large pot of salted water. Drain and set aside.
In a separate large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
Add the roasted butternut squash to the skillet and mash it with a fork or potato masher until smooth.
Stir in the vegetable broth and heavy cream, stirring to combine. Let the mixture simmer gently for 5-7 minutes to allow the flavors to meld together.
Season the sauce with nutmeg, salt, and pepper to taste. Adjust seasoning if necessary.
Add the cooked pasta to the skillet and toss until it is well-coated with the creamy butternut squash sauce.
Serve the Butternut Squash Pasta Rachel Ray hot, topped with grated Parmesan cheese and fresh basil leaves for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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