Roasted Butternut Squash Tomato Cream Pasta

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Roasted Garlic Butternut Squash and Tomato Cream Pasta

Author: Katie Brown

Ingredients

• 8oz-12oz Pasta of choice
• 2 Cups Butternut Squash
• 1/2 Onion, chopped
• 5 Garlic cloves, minced
• 1/2 small container Plain Greek Yogurt
• 1/2 Jar Marinara Sauce
• 1 cup Veggie/Chicken Broth
• 1 tbsp Parmesan Cheese (or nutritional yeast)
• 1 tsp dried oregano (or Italian seasoning)
• Thyme (a few fresh sprigs)
• Ghee or Oil for pan

Instructions

1. Preheat oven to Roast 425*
2. Cut butternut squash
3. Oil squash and lay out on baking sheet (& place the garlic cloves on sheet)- put into oven
4. Heat up oil in skillet, once hot, add chopped onion and cook until translucent
5. Add onion, yogurt, 1/4 cup broth and oregano into blender and blend a bit
6. Add butternut squash and then add in rest of broth slowly until desired consistency
7. Boil water for pasta, add salt and cook pasta as directed 
8. Add marinara to heated pan and add in butternut squash sauce, mix together and reduce heat to low, let simmer
9. Add finished pasta to sauce and let simmer to extract more flavor
10. Top with cheese and thyme