Ingredients
4
4 servings
- •1 butternut squash, peeled and cubed
- •½ white onion, chopped roughly
- •olive oil, to taste
- •salt, to taste
- •pepper, to taste
- •nutmeg, to taste
- •1 cup vegetable broth
- •1 cup almond milk
- •2 cloves garlic, minced
- •1 teaspoon red pepper flakes, optional
- •1 teaspoon dried sage
- •1 head broccoli, steamed
- •8 oz whole wheat pasta, cooked
- •grated parmesan cheese, to serve
Instructions
- Preheat oven to 400°F (200°C).
- Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
- Roast for 25-30 minutes, or until tender.
- Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
- In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
- Add cooked pasta and steamed broccoli and stir to combine.
- Top with Parmesan, and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 624
- Carbohydrate: 93g
- Fat: 24g
- Fiber: 9g
- Protein: 12g
- Sugar: 13g
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