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butternut cream sauce
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5 from 1 vote

Butternut Squash, Spinach, Cipollini Onion, & Pasta with a Roasted Garlic Butternut Cream Sauce

Butternut cream sauce with pasta, spinach, cipollini onions, and butternut squash recipe. This is a great comfort dish for when autumn rolls in.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pasta and Noodles
Servings: 4 people
Calories: 774kcal
Author: Kevin

Ingredients

For the Butternut Cream Sauce:

  • 1 head of garlic roasted
  • 2 cups butternut squash roasted (approx. a 1/2 of a large butternut squash)
  • 1/3 cup raw cashews soaked in water for an hour or two
  • 2 cups vegetable stock
  • 3 Tbsp. white miso
  • 4 Tbsp. nutritional yeast
  • 1 tsp. Frank's red hot sauce
  • juice of 1 lemon
  • 1 tsp. kosher salt

For the Pasta:

  • 1/2 of a butternut squash the remaining squash after making the sauce, roasted, broken into large chunks
  • 15-20 cipollini onions peeled, roasted whole
  • 1 lb. baby spinach
  • 1 lb. pasta
  • 2 Tbsp. olive oil
US Customary - Metric

Instructions

  • Preheat the oven to 375° F
  • Cut the butternut squash in half and scoop out the seeds and soft inner flesh. Discard. Rub the inside of the squash with 1 Tbsp. olive oil, salt, and pepper. Roast in the oven, cut side down, for 30-45 mins. or until squash is tender and cooked through. Remove the skin and discard.
  • Peel the onions by dropping them in boiling water for a minute and then shock in ice water. Peel the loose skins and dry. Toss the onions with 1 Tbsp. olive oil, salt, and pepper. Roast in the oven for 20-30 mins or until onions are cooked through and browned.
  • Cut the garlic head in half. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 20-30 mins or until soft and browned.
  • Make the sauce- Squeeze the roasted garlic out of the skins. Put all the sauce ingredients in a blender and blend on high speed until completely smooth. 1-3 minutes.
  • Cook the pasta according to the package. Drain and put back into the pot. Add the sauce and spinach and stir to incorporate.
  • Scoop the pasta into bowls and top each serving with the roasted cipollini onions and chunks of the remaining butternut squash. Enjoy!

Notes

Double up everything but the pasta for ingredients to make the next 2 recipes of the trilogy. Recipes to follow in the next posts.

Nutrition

Calories: 774kcal | Carbohydrates: 132g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Sodium: 1507mg | Potassium: 2016mg | Fiber: 15g | Sugar: 14g | Vitamin A: 28290IU | Vitamin C: 74.8mg | Calcium: 251mg | Iron: 7.8mg