SPAGHETTI WITH BUTTERNUT SQUASH AND PARMESAN SAUCE

Spaghetti With Butternut Squash and Parmesan Sauce image

Provided by Joanne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

Preheat oven to 350 degrees F.
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.
Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
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.
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.
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).
Toss the drained pasta with the sauce. Mix well to combine.
Top with extra Parmesan cheese if you like.

Nutrition Facts : Calories 613.4, Fat 21.7, SaturatedFat 6.3, Cholesterol 17.6, Sodium 293.3, Carbohydrate 93, Fiber 7.6, Sugar 8.2, Protein 14.9