Pasta with Creamy Parmesan Butternut Squash Sauce
Pasta is tossed with a creamy parmesan butternut squash sauce and baby greens in this easy weeknight meal.
Yield: 4-6 servings
  • 2 tsp olive oil
  • ¾ cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1½ cups vegetable broth
  • 1½ cups pureed butternut squash
  • 1 sprig fresh sage
  • 1 tsp kosher salt
  • freshly ground black pepper, to taste
  • ¼ cup grated parmesan cheese
  • ¼ cup heavy cream
  • 1 lb pasta
  • 8 oz baby kale
  1. Heat the oil in a large skillet over medium heat. Add the onion and saute for 4-5 minutes, or until translucent and tender. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the vegetable broth, butternut squash, sage, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package direction. Add the greens in the last minute of cooking and then drain.
  3. Remove the sage from the butternut sauce and then pour the mixture into a high-powered blender. Puree until smooth. Return to the pan and stir in the parmesan and heavy cream. Pour over the cooked pasta and toss to combine. Season to taste with salt and black pepper.
Recipe by Joanne Eats Well With Others at