Spaghetti With Butternut Squash And Parmesan Sauce

1. 1

   Preheat oven to 350 degrees F.

2. 2

   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.

3. 3

   Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.

4. 4

   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.

5. 5

   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.

6. 6

   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).

7. 7

   Toss the drained pasta with the sauce. Mix well to combine.

8. 8

   Top with extra Parmesan cheese if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.