Pot (small), Oven, Stovetop, Colander, Immersion blender, Knife
Wash the squash & cut it in half lengthwise.
Scoop out the seeds. Slice, then cube the squash, leaving skin on.
Bring a pot of salted water to a boil. Add the cubed squash & cook for 20 min, or until fork tender.
Meanwhile, cook the pasta according to the package instructions.
When the squash is ready, drain & set it aside.
Add a drizzle of olive oil to the same pot over medium heat. Then add the minced or crushed garlic. Cook for 1 min, stirring frequently.
Add the squash, salt, pepper, cream & half the parmesan to the pot.
Stir until the mixture becomes creamy. If too thick, add a little water. Remove from heat.
Using an immersion blender, blend the squash mixture until it's a smooth purée. Add the cooked, drained pasta to the butternut sauce.
Serve topped with the remaining parmesan. Yum!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Butternut Purée Pasta" contains 650 Energy, 18 g of Fat, 113 g of Carbohydrates, 18 g of Protein, 7 g of Fiber.