Dinner for 4

Butternut squash and parmesan pasta

Name: Butternut squash and parmesan pasta
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Winter squash (butternut, spaghetti) (butternut); 12 oz Pasta; 1 Garlic; 2 oz Parmesan; 1 oz Butter; 8 oz Broth or stock; 1 oz Olive and cooking oil; 1 oz Dried spices (cumin, paprika, chili powder, oregano) (sage or thyme)

Roasted squash mashed into a sauce with garlic and parmesan for a creamy fall pasta. About $1.54 a serving at typical prices.

$1.53per serving

45 minstart to table

4servings

Budget Family Vegetarian Dinners Fall

Ingredients

2 lb Winter squash (butternut, spaghetti) (butternut)
12 oz Pasta
1 Garlic
2 oz Parmesan
1 oz Butter
8 oz Broth or stock

From the pantry: Olive and cooking oil, Dried spices (cumin, paprika, chili powder, oregano) (sage or thyme).

Steps

Heat the oven to 425 F. Cube the squash, toss with oil and roast 25 minutes.
Mash half the squash with garlic, broth and butter into a sauce.
Boil the pasta and drain.
Toss with the sauce and remaining squash and top with parmesan.

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