Ingredients
1 medium acorn squash (about 2 cups puree), 2 tablespoons olive oil, 1 small onion, finely chopped
3 garlic cloves, minced
1 cup vegetable broth
1/2 teaspoon ground sage
1/4 teaspoon ground thyme
1/4 teaspoon nutmeg
Salt and black pepper, to taste
Grated Parmesan (optional, for garnish)
1 tablespoon lemon juice, fresh
Instructions
Preheat oven to 375°F (190°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25 minutes or until tender.
Sauté onion and garlic in olive oil in a saucepan until softened. Add roasted pumpkin and cook 5 minutes.
Blend in vegetable broth, sage, thyme, and nutmeg. Simmer 10-15 minutes until thickened. Stir in lemon juice.
Toss with cooked pasta, adding pasta cooking water to achieve desired consistency. Top with Parmesan if using.
Notes
Canned pumpkin puree (unsweetened) can substitute for fresh
Roasted garlic adds depth of flavor
Add sun-dried tomatoes or mushrooms for extra umami
Store leftovers in airtight containers in fridge up to 4 days
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Roasting and Simmering
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup sauce
- Calories: 220
- Sugar: 3g
- Sodium: 6g
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg