Spaghetti With Butternut Squash and Parmesan Sauce

Name: Spaghetti With Butternut Squash and Parmesan Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 (12 ounce) box of ronzoni smart taste spaghetti; 1 small butternut squash, peeled and diced; 2 tablespoons unsalted butter; 1 chicken bouillon cube; 2 tablespoons grated parmesan cheese; salt & freshly ground black pepper, to taste; 4 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely chopped

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Recipe by Joanne

This recipe was adapted from skinnytaste.com. The photo looked so good, I had to make it. I tweaked it a bit and I didn't have leeks, so I used onion instead. But If you have leeks, I would suggest that you use them (I will next time). It was one of the most delicious pasta dishes I have ever eaten. Hope you like it too.

READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

(12 ounce) box of ronzoni smart taste spaghetti
1

small butternut squash, peeled and diced
2

tablespoons unsalted butter
1

chicken bouillon cube
2

tablespoons grated parmesan cheese
salt & freshly ground black pepper, to taste
4

tablespoons olive oil
1

small onion, finely chopped
3

garlic cloves, finely chopped

DIRECTIONS

Preheat oven to 350 degrees F.
Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste.
Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
Toss the drained pasta with the sauce. Mix well to combine.
Top with extra Parmesan cheese if you like.

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