Creamy Butternut Squash Pasta

asian european french greek italian korean mediterranean middle eastern region main bitter savory umami medium medium

Prep

24 min

Cook

54 min

Total

78 min

Ingredients (11)

1 (16 ounce) package ziti or other pasta g

1 tablespoon olive oil g

2 cups cubed butternut squash g

1 tablespoon minced fresh garlic g

2 teaspoons rubbed dried sage g

1 teaspoon dried thyme g

1 ½ cups heavy cream g

1 cup fresh spinach leaves g

¼ cup grated Parmesan cheese, or more to taste g

salt and ground black pepper to taste g

3 tablespoons chopped walnuts g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.

Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.

Divide between 8 bowls. Top with walnuts and more Parmesan.