Creamy Roasted Butternut Squash Pasta
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Recipe Intro From sizzlewithgaby
This comforting, creamy butternut squash pasta is a perfect fall meal that highlights the deep, rich flavors of roasted vegetables. The secret to its incredible taste lies in using the Better Than Bouillon Sofrito Base to season the veggies and the Organic Roasted Chicken Base for a broth that ties it all together seamlessly.
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Recipe Card
ingredients
- 1 medium butternut squash, peeled and cubed
- 2 shallots, quartered
- 1 garlic bulb, top cut off
- 2 tablespoons olive oil
- 1 tablespoon Better Than Bouillon Sofrito Base
- 8 ounces pasta of choice
- 2 cups boiling water
- 1 1/2 tablespoons Better Than Bouillon Organic Roasted Chicken Base
- 1/4 cup Parmesan cheese, plus more for serving
Method
Step 1
Preheat the oven to 400°F.
Step 2
Arrange the cubed butternut squash, quartered shallots, and garlic bulb on a baking sheet. Drizzle with olive oil and the Better Than Bouillon Sofrito Base. Toss to coat evenly. Coat the garlic bulb and wrap it in aluminum foil with a drizzle of olive oil.
Step 3
Place the baking sheet in the oven and roast for 30-40 minutes or until the butternut squash is tender and caramelized.
Step 4
While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
Step 5
In a measuring cup, mix the boiling water with the Better Than Bouillon Organic Roasted Chicken Base until dissolved.
Step 6
Add the roasted butternut squash, shallots, and garlic cloves (squeezed out of their skins) to a blender. Pour in the Parmesan cheese and 1 ½ cups of the chicken broth mixture. Blend until smooth and creamy.
Step 7
Toss the pasta with the creamy butternut squash sauce until evenly coated. Serve immediately with additional Parmesan if desired.