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Boil water for your pasta. Once the water is boiling, add a hefty pinch of salt. Add your pasta and cook to just 1-2 minutes less than time indicated on package. You'll finish cooking the pasta in the finished sauce later.
Heat 1 tbsp of olive oil in a large pan. Sauté the onions, garlic, butternut squash, and spices in the pan on medium heat for 5-8 minutes.
Add a splash of white wine and cover the pan. Sauté until white wine has absorbed and evaporated.
Add 1 cup of water and the vegetable stock cube. Cover the pan and cook over medium heat for about 20 minutes or until the butternut squash is cooked through and fork-tender. While the butternut squash is cooking, add the butter. If more water is needed, add a ladle of pasta water.
Add the cooked butternut squash and aromatics to a food processor or blender. Or into a container to use a hand blender. Add the heavy cream or Panna and Parmigiano Reggiano cheese. Blend until the consistency is creamy
Return the butternut squash sauce to the pan and add the cooked pasta. Cook over low heat for 2-3 minutes, stirring to combine. Drizzle with olive oil as needed.