Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
27
High
Nutrition per serving
Calories366 kcal (18%)
Total Fat13.5 g (19%)
Carbs53.6 g (21%)
Sugars4 g (4%)
Protein8.8 g (18%)
Sodium138.9 mg (7%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 340 f
Step 2
While oven is preheating, trim about 1/4 inch off the head of garlic to expose the garlic clove tops, drizzle olive oil over the exposed cloves, and lightly season with salt before wrapping in aluminum foil.
Step 3
Roughly chop onion and butternut squash, place on baking sheet before tossing with a heavy drizzle of olive oil, cinnamon, rosemary, and a pinch of salt. Place tinfoil with garlic on baking sheet, and bake together for 30 minutes in heated oven.
Step 4
Bring a large pot of water to a light boil before adding a generous amount of salt. Cook pasta according to package directions, or to your liking. Remove 1 cup of the pasta water before draining.
Step 5
Add the onion, butternut squash, garlic, and pasta water to a blender and puree until smooth. Season with salt, pepper, and nutmeg before adding heavy cream and maple syrup. Blend again to incorporate.
Step 6
Add sauce to pasta and toss to combine. If needed, thin the pasta sauce with a little olive oil.
Step 7
Divide pasta between plates. Top with Parmesan and crushed black pepper. Give it a little mix and enjoy. Buen provecho.
Notes
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