Spaghetti With Butternut Squash And Parmesan Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350 degrees f.
• 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 bake for 30 minutes. remove from oven, let cool slightly. place in a blender or food processor and blend until smooth.
• 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 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 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 toss the drained pasta with the sauce. mix well to combine.
• 8 top with extra parmesan cheese if you like.
• 9 enjoy!