Creamy Butternut Squash & Sage Pasta (mostly allergen-free)

I think I surprised myself a bit with this one – because it is SO. DELICIOUS! You’re welcome!

Creamy Butternut Squash & Sage PastaCreamy Butternut Squash & Sage Pasta

Ingredients:

  • 1 whole butternut squash, peeled and cut into small cubes
  • 1 medium onion, cut into large chunks
  • 1 tablespoon EVOO (Extra-Virgin Olive Oil)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 20 leaves fresh sage, cleaned and sliced
  • 2 cloves garlic, crushed
  • 8-12 oz.  gluten-free pasta
  • ¼ cup butter or dairy-free option
  • ½ cup chicken/vegetable stock
  • 1 cup full-fat canned coconut milk
  • Optional: add chicken or top with Parmesan cheese

Directions:

  1. Preheat oven to 425 degrees F.
  2. Coat squash and onions with EVOO, sprinkle with salt & pepper, spread evenly on cookie sheet.
  3. Roast squash and onions for 30 minutes, stirring at 15 minutes.
  4. Start boiling water for pasta – cook according to package directions.
  5. Make sauce: Melt butter in medium skillet over medium-low heat. While simmering, add sage and garlic. Sauté 2 minutes. Whisk in coconut milk, broth, and ½ teaspoon salt. Simmer 5 minutes. Let cool 5 minutes.
  6. Remove roasted vegetables and let cool 5 minutes.
  7. Reserving a ½ cup vegetables for garnish, puree remaining roasted vegetables and sauce using a food processor.
  8. Mix sauce and pasta in the sauce pan.
  9. Add garnish to individual plates and top with Parmesan cheese (if desired).