1 pound peeled and cubed butternut squash
2 shallots, skins removed and cut into quarters
4 garlic cloves, skins on
Extra virgin olive oil
1 teaspoon fresh or 1/2 teaspoon dried thyme
1 teaspoon fresh or 1/2 teaspoon dried rosemary
1 teaspoon fresh or 1/2 teaspoon dried sage
1/4 teaspoon nutmeg
1/2 cup Greek yogurt (whichever fat content you prefer)
1/4 cup oat milk (or any non-dairy of your choice)
1/4 cup grated Gruyère (optional)
3/4 cup Parmesan
1 pound of whole wheat pasta (or plant based if you prefer)
Serving size- 4-6
Approximate time to make- 30-40 minutes
- Preheat your oven to 400 (degrees).
- Add the butternut squash, shallots, and garlic to a sheet pan and drizzle with 2 tablespoons of olive oil plus the thyme, rosemary, sage, nutmeg and 1/2 teaspoon of salt and pepper. Save a pinch of each herb for garnish. Mix so everything is evenly coated and then roast for about 30 minutes, or until the vegetables are completely softened.
- Take out a large pot, fill with water and bring to a boil. Once it’s at a rapid boil, season with salt and add the pasta. Cook 1 minute under package instructions to ensure you have al dente pasta. Save 2 cups of pasta water, then drain.
- Once the vegetables have softened, remove the garlic skins, and add everything to a blender or food processor, along with the Greek yogurt, oat milk, Gruyère, and 1/4 cup of Parmesan cheese. Blend until smooth. Taste for seasonings and adjust accordingly.
- Now, it’s time to assemble! Add the pasta to a big mixing bowl and then pour the sauce (start with half, then add to taste) over the pasta. If it seems too dry here, add the pasta water. Mix, taste for seasonings, and then finish with the rest of the Parmesan cheese plus your herbs as garnish. Enjoy!