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Butternut Squash Pasta

Enjoy this recipe from The Electric Kitchen!

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Ingredients:

Butternut Squash Pasta

  • 1/2 small butternut squash, halved vertically, seeded
  • 3 teaspoon extra virgin olive oil, split
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 1/2 cup chopped shallots
  • 3 garlic cloves, unpeeled
  • 3/4 cup water
  • 1/2 cup raw cashews
  • 1 tablespoon balsamic vinegar
  • 10 fresh sage leaves
  • 12 ounces rotini pasta
  • 1 teaspoon chopped thyme for garnish

Directions:

  1. Heat oven to 425°F.
  2. Line baking sheet with parchment paper.
  3. Drizzle squash with 1/2 teaspoon olive oil, sprinkle with salt and pepper, place cut side down on baking sheet.
  4. Wrap shallots and garlic cloves in foil, drizzle with 1/2 teaspoon olive oil, salt and pepper.
  5. Wrap closed and place on same baking sheet.
  6. Place baking sheet in oven and bake for 30 minutes.
  7. Remove pan from oven.
  8. Scoop 1 cup of squash and transfer to a blender.
  9. Add shallots, peeled garlic, water cashews, 2 tablespoons olive oil, vinegar, sage, 3/4 teaspoon salt, 1/2 teaspoon black pepper.
  10. Blend until creamy.
  11. Cook rigatoni pasta according to directions on package in a pot of salted boiling water.
  12. Reserve 1 cup of hot pasta water before draining.
  13. Return rigatoni to pot, stir in sauce from blender, add 1/2 cup of the pasta water to loosen sauce and coat noodles.
  14. Season with fresh thyme and serve.

Serves 4.

Approximate Nutrient Analysis per serving:
530 calories, 14 g fat, 2.5 g saturated fat, 0 mg cholesterol, 900 mg sodium, 85 g carbohydrate, 8 g fiber, 6 g sugar, 17 g protein

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