Scrumptious combination of creamy roasted butternut squash and sage infused brown butter.
Mouthwatering fall-inspired one-dish meal

Fall season, here we come!

Here is my very first fall-inspired Italian recipe with squash of the year. And it's a good one!

This scrumptious vegetarian pasta with creamy roasted butternut squash is a well balanced and satisfying dish which I'm sure will become one of your favorite too once you try it out.

This pasta sauce has it all.

The sweet and nutty roasted butternut squash, which is a great source of vitamin C, fibers, magnesium and potassium.

It has a touch of cream and parmesan cheese.

It has the carbs and fibers form the pasta.

Super tasty and so comforting!

This recipe is quite quick to do.

I air fried the butternut squash cut in cubes, but you can also simply bake until soft and lightly charred.

If you are running out of time, and want to make things a little faster, you can drop the squash cubes in boiling water until soft. This will cut cooking time considerably, but I do think the roasting brings out the amazing taste of the pumpkin!

Once the butternut squash is fully cooked, puree in a blender until smooth and creamy. And saute' in a skillet with sage-infused brown butter.

When the pasta is ready, toss with the sauce and a sprinkle of Parmesan cheese. Mix well and let the pasta sit with the sauce for a few minutes to let the flavors mingle and come together.

Top with more Parmesan cheese, pumpkin seeds (if you like), another dash of nutmeg and pepper if you wish.

A bowl of this pasta will leave you full and happy, so make sure to add it to your list of one-dish dinner recipes.

Ready to try it too?!? Here is my recipe for you