Creamy Butternut Squash Pasta

🕒 Prep & Cook Time: 55 min | Serves: 6-8

Ingredients

• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes (about 2 cups)

• 2 sprigs fresh sage

• 1 sprig fresh rosemary

• Olive oil, for drizzling

• Salt and black pepper, to taste

• 1 shallot, halved

• 3 large garlic cloves

• 1 box Brami Curly Mac

• 1 cup cottage cheese

Instructions

1. Preheat the oven to 425°F.

2. Spread the butternut squash, sage, and rosemary on a sheet pan. Drizzle with olive oil and season generously with salt and pepper. Toss to coat.

3. Place the shallot and garlic on a piece of aluminum foil. Drizzle with olive oil and season with salt and pepper. Fold the foil into a sealed packet and place it on one corner of the sheet pan.

4. Roast for 30-40 minutes, or until the squash is tender and lightly caramelized.

5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve 1 cup of pasta water, then drain.

6. Transfer the roasted squash, shallot, garlic, sage, and rosemary to a blender. Add the cottage cheese and a splash of the reserved pasta water. Blend until smooth and creamy.

7. Pour the sauce over the cooked pasta and toss to coat, adding more reserved pasta water as needed until the sauce reaches your desired consistency.

8. Taste and adjust the seasoning with additional salt and pepper, if needed. Enjoy!