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Export 11 ingredients for grocery delivery
Step 1
Start by preheating the oven to 425 F and line a large baking sheet with parchment paper.
Step 2
Line your squash cubes on the baking sheet, along with your onions, shallot, and garlic cloves.
Step 3
Toss all of your veggies with olive oil, salt, and pepper.
Step 4
Roast for about 30 minutes, until the squash is fork tender.
Step 5
While the squash is cooking, prepare the pasta. Boil a pot of salted water and cook the pasta until its al dente. Drain when done, and make sure to reserve 2/3 cup of pasta water for later.
Step 6
Next, add the roasted butternut squash to a large pot on the stove, along with the broth, milk, and lemon juice.
Step 7
Then, use an immersion blender to blend everything together until it's perfectly creamy. If you don’t have an immersion blender, you can do this in smaller batches in a regular blender, and then just return it to the pot once finished.
Step 8
Add the pasta to the pot with the sauce, and toss to coat it well, making sure to add in the pasta water as well.
Step 9
Taste, and adjust the seasonings as needed.
Step 10
Finally, plate your pasta, sprinkle generously with the parmesan cheese, serve, and enjoy!
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