Creamy Butternut Squash Pasta

This butternut squash pasta with tender squash, sage, thyme, and Parmesan cheese in a creamy homemade sauce makes a cozy vegetarian meal in the fall.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 316 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• salt and ground black pepper to taste
• 1 cup fresh spinach leaves
• 2 cups cubed butternut squash
• 2 teaspoons rubbed dried sage
• 3 tablespoons chopped walnuts
• 1 tablespoon minced fresh garlic
• 1 (16 ounce) package ziti
• 1.5 cups heavy cream
• 0.25 cup grated Parmesan cheese, or more to taste

Recipe Instructions

Step 1

Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.

Step 2

Divide between 8 bowls. Top with walnuts and more Parmesan.

Step 3

Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.

Step 4

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.