Nothing says fall like Butternut Squash. The natural creaminess of roasted butternut squash makes it a wonderful base for a sauce that coats strands of pasta with great flavor. The tangy sun dried tomatoes and gentle heat of the Poblanos are a great complement to the earthy squash and a deliciously healthy vegetarian option.
Serves 6 large portions
- 1 1/2 lb tagliatelle or fettuccine
- 2-3 lbs Butternut Squash, 1/2″ dice (buy cut raw squash to save time)
- 2 roasted Poblanos, skinned and roughly chopped
- 1-1/2 cups whole milk or 2% milk
- 1 cup julienned sun dried tomatoes, packed in oil
- 3 cloves garlic, minced
- 1 bunch fresh chopped sage, about 1/2 cup
- 4 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 teaspoons Bell’s Seasoning
- Kosher salt and pepper to taste
- 1 cup grated Parmesan, plus more for serving
Instructions: Preheat oven to 400. Place diced butternut squash on a large rimmed baking pan, evenly spread out. Drizzle about 3 tablespoons of olive oil on squash, sprinkle with salt, pepper and bell’s seasoning and toss with your hands until squash is coated. Roast in oven for about 30 minutes until tender and just beginning to brown. Remove from oven. When cool enough to handle, place squash in a large bowl and mash with a potato masher until no chunks remain. In a large saucepan, melt a tablespoon of butter and remaining tablespoon of olive oil and saute garlic and chopped sage on low until fragrant. Add mashed squash and milk and stir to combine. Cover and keep warm. Heat water for pasta and cook pasta according to package directions to al dente. Before draining pasta, reserve about 2 cups of cooking liquid to thin butternut squash sauce if necessary. Butternut squash alfredo sauce should be a little thicker than a cream sauce. Add grated cheese to sauce. Strain pasta and add sauce to pasta. Place in a large serving bowl and toss in sun-dried tomatoes and roasted poblanos. Serve with extra cheese on the side if desired and enjoy!