Pumpkin Sage Pasta

Ingredients and Weight:

• Butternut squash, peeled and cut into 1-inch cubes (2 pounds)
• Olive oil (1/4 cup)
• Onion, chopped (1 medium)
• Garlic, minced (2 cloves)
• Fresh sage leaves, chopped (1/2 cup)
• Vegetable broth (4 cups)
• Heavy cream (1 cup)
• Parmesan cheese, grated (1/2 cup)
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

40 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat.
4. Add onion and garlic and sauté until softened, about 5 minutes.
5. Stir in sage leaves and cook for 1 minute.
6. Add vegetable broth and bring to a simmer.
7. Add roasted butternut squash and simmer for 10 minutes, or until the liquid has reduced by half.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in heavy cream and Parmesan cheese.
10. Season with salt and pepper to taste.
11. Cook pasta according to package directions.
12. Serve pasta with pumpkin sage sauce and sprinkle with additional Parmesan cheese.

Nutritional Information:

(per serving)

• Calories: 350
• Fat: 15g
• Carbohydrates: 40g
• Protein: 15g

Dish Characteristics:

• Creamy and flavorful pasta dish with the warmth and spiciness of sage.
• Perfect for fall or winter meals.
• Can be made ahead of time and reheated.

User Comments:

• "This pasta is absolutely delicious! The pumpkin sage sauce is rich and satisfying."
• "I love how easy it is to make, yet it tastes like it came from a five-star restaurant."
• "The perfect dish for a cozy night in."

Special Precautions and Tips:

• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches.
• For a richer flavor, use roasted garlic instead of minced garlic.
• To add a bit of heat, stir in a pinch of red pepper flakes.