Creamy Butternut Squash Pasta

            

              
• servings: 4
              
• Additional info:
            

            

INGREDIENTS

                                            

PREPARATION

              

                 Roasting the Squash
• 1. Preheat the oven to 200°C (400°F).
• 2. Spread the squash cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
• 3. Roast for 25–30 minutes, until tender and lightly golden.
Cooking the Pasta
• 1. While the squash is roasting, cook the pasta in a large pot of salted boiling water according to the package instructions.
• 2. Drain and set aside, saving ½ cup of the pasta water.
Making the Creamy Sauce
• 1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and cook until translucent, about 3–4 minutes.
• 2. Add the minced garlic and cook for another minute.
• 3. Add the roasted squash to the skillet, then pour in the vegetable broth and coconut cream.
• 4. Simmer gently for 5 minutes to let the flavors combine.
Adding the Le Grec Dressing
• 1. Once the sauce starts to thicken slightly, stir in the Le Grec Original Creamy Dressing for added freshness. Mix well.
• 2. If the sauce is too thick, add a bit of the reserved pasta water to thin it out and make it creamier.
Final Mixing
• 1. Add the cooked pasta to the skillet and gently toss to coat it well with the sauce.
• 2. Adjust seasoning with salt and pepper, to taste.
Serving
• 1. Serve immediately in bowls, topped with chopped nuts for crunch and fresh herbs like parsley or thyme.
• 2. For a final touch, drizzle a bit of Le Grec dressing over the top before serving.
              

              

NOTES

              

                            
                             

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