Sweet and Savory, Creamy Butternut Squash and Sweet Potatoes, act as a flavorful Sauce to Pasta!
Can you believe that parts of the country, like the mid-west are already getting snow? I almost cried looking through my Instagram feed yesterday! It’s like, November. What the heck mother nature. You’re killin’ it. And not in a good way.
This past weekend, we got out of the heck out of dodge and took a road trip two hours north to see a couple friends, and actually go shopping. Like for real, not online. I got to go to Target for the first time in seven weeks! I know, right? The best part, I got to do it alll by myself. My husband took care of the kids and I got to go shopping alone. It was a glorious day, one that I feel should be repeated every weekend! 😉 Seriously though, it was really nice for us and for our boys to get a change of scenery since my husband had a three day weekend.
Creamy Butternut Squash and Sweet Potato Pasta, I’m lovin’ it! So much flavor, and so easy to make. And since it’s loaded with veggies, I consider it pretty darn healthy, especially when using whole wheat pasta. And we could all use a little health in our life this time of year…or at least I can. Can you say holiday sweets?
This pasta was a hit, my kids loved it, which I consider a win..like I said; veggies. And my husband inhaled it. I really enjoyed it too. Obvs. The butternut squash and sweet potato act as the sauce, so if you wanted to healthify it up even more, you should totally add more veggies, chunks of them for more texture, and even a little chicken..that would be totes perfect. Orrr for quick and easy, make it as is and you will not be disappointed. Lots o’ flava flav!
Sweet and Savory, Creamy Butternut Squash and Sweet Potatoes, act as a flavorful Sauce to Pasta!
Ingredients
- 2 Tablespoons olive oil
- 1/2 cup minced yellow onion
- 2 garlic cloves, minced
- 1 large sweet potato, chopped
- 1/2 of a butternut squash, chopped
- salt and pepper
- 1/2 teaspoon rosemary
- 1/2 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 4 cups vegetable broth
- 13 ounce box of elbows
- 1 cup freshly grated Parmesan cheese
- Freshly parsley for garnish (optional)
Directions
- In a large saucepan over medium heat, bring the olive oil to a shimmer and add the onion and garlic.
- Saute for 3-4 minutes until softened. Add the chopped sweet potato and butternut squash. Toss together.
- Add the salt, pepper, rosemary, paprika, and brown sugar. Toss to fully coat.
- Add the vegetable broth and stir.
- Reduce heat to medium-low, cover and cook until softened, stirring occasionally, about 20 minutes.
- While that is cooking, boil water and cook pasta according to instructions on box.
- Once softened, mix in the Parmesan cheese. Use either an immersion blender, or carefully transfer the hot mixture into a standing blender and puree until smooth.
- Pour the sauce over the pasta, and toss to fully coat.
- Garnish with fresh parsley and serve!