Creamy Butternut Squash Cottage Cheese Pasta

Ingredients

• 1 butternut squash (small; peeled and cubed)
• 8 oz pasta
• 2 garlic (cloves)
• 0.75 cup cottage cheese
• 0.5 cup milk
• 1 tsp Dijon mustard
• 0.5 tsp cinnamon
• 0.5 tsp onion powder
• salt (to taste; plus additional to taste for seasoning)
• black pepper (to taste; plus additional to taste for seasoning)
• olive oil (for tossing the squash)
• 0.5 cup reserved pasta water (about; reserve before draining; add a little at a time as needed)
• 0.25 cup Parmesan (grated; plus a little extra for topping if desired)
• fresh sage (for topping)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Toss the peeled, cubed butternut squash with olive oil, salt, and black pepper.

3. 3

   Spread the squash on a baking sheet and roast for 25–30 minutes, until very tender and lightly caramelized.

4. 4

   Meanwhile, cook the pasta until al dente. Before draining it, reserve about 1/2 cup of the pasta water, then drain the pasta.

5. 5

   Add the roasted squash to a blender with the cottage cheese, milk, garlic, Dijon mustard, cinnamon, and onion powder.

6. 6

   Blend until the sauce is completely smooth and creamy.

7. 7

   Pour the sauce into a large skillet over medium-low heat.

8. 8

   Add the cooked pasta to the skillet and toss until well coated.

9. 9

   Add the reserved pasta water a little at a time as needed to thin the sauce and make it creamy.

10. 10

    Add the grated Parmesan and stir until melted and incorporated.

11. 11

    Season with additional salt and black pepper to taste.

12. 12

    Plate the pasta and top with fresh sage and a little extra Parmesan if desired.

Notes

The source does not specify the quantity of olive oil, salt, black pepper, or sage. It also does not state a precise squash weight; the estimated 500 g is for one small squash.

Nutrition per serving

• dinner
• main
• pasta
• vegetarian
• fall
• roasted
• high-protein