Butternut Squash and Roasted Tomato Pasta
Servings: 4
Calories: 554kcal
Ingredients
- 1 butternut squash
- ¼ tsp coriander
- ¼ tsp cinnamon
- 2 garlic cloves
- ¼ white onion diced
- 2 carrots diced
- 1 ½ cup cherry tomatoes
- 1` cup vegetable broth
- ¼ cup cashews soaked overnight
- 1 tsp salt
- ½ tsp paprika
- 1 pinch red pepper flakes
- 4 basil leaves fresh
- 15 oz penne pasta gluten-free optional
- salt & olive oil to drizzle on butternut squash & cherry tomatoes
- grapeseed oil to sauté vegetables
Instructions
- Preheat oven to 425°F.
- Cut butternut squash in half lengthwise and scoop out the seeds. Place squash on baking pan with cut side up and drizzle with olive oil and sprinkle with salt, coriander and cinnamon. Roast in oven for 50 minutes.
- On another baking pan, add cherry tomatoes and drizzle with olive oil and salt. Place in the oven with the squash and roast for 20 minutes. The skin of the tomatoes should be blistered when done.
- While the squash and tomatoes are roasting, heat a small pan over medium heat on the stove to prep remaining vegetables.
- Add in a drizzle of grapeseed oil in to the pan and add in carrots. Sauté for about 5 minutes or until tender. Then add in garlic cloves and onion and continue cooking until soft. Add in salt to taste. Set aside.
- Once butternut squash is done roasting, scoop out the flesh of the squash with a spoon and add into a blender. Add in all other ingredients (minus the pasta) into the blender and blend until it's creamy and thick then set aside.
- Cook penne pasta according to package directions. Drain and transfer back into pot or a large mixing bowl. Add in sauce mixture and toss until all the pasta is coated with the sauce.
Nutrition
Calories: 554kcal | Carbohydrates: 111g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 858mg | Potassium: 1148mg | Fiber: 9g | Sugar: 11g | Vitamin A: 25495IU | Vitamin C: 50.8mg | Calcium: 137mg | Iron: 4mg