This creamy, savory, vegetarian butternut squash recipe is a delicious weeknight meal. Ingredients include butternut squash, cream, butter, parmesan, pasta, and parsley and you'll want to make this again and again!
Melt the butter in a heavy bottom pan over low heat. Add the onions and a little salt and cook covered for 25-30 minutes, stirring frequently. If you haven't peeled, discarded the seeds and cubed the butternut squash yet, this is the time to do it.
Add the squash into the pan with the onions and season with nutmeg. Cover and cook over low heat for 45 minutes, stirring occasionally.
Meanwhile, cook the pasta in a separate pan for 8 to 10 minutes, or until tender but still firm to the bite. Drain thoroughly but reserve one cup of the cooking liquid.
Stir the cream, grated parmesan, and parsley into the pumpkin sauce and season with salt and pepper. If the mixture is too thick add up to 2/3 cup of the reserved cooking liquid and stir. Add in the pasta and toss for 1 minute. Serve immediately with parsley as a garnish and Parmesan cheese on the side for sprinkling.
This recipe is adapted from Perfect Vegetarian