Creamy Butternut Onion Parmesan Sauce

Servings: 4 | Amount Per Serving: 1/4th

• Calories: 266 | Total Fat: 3.5g
• Sodium: 97mg | Protein: 9.5g
• Carbohydrates: 56g | Dietary Fiber: 9g
• Sugar: 2g

Ingredients

• 1) 1 lb butternut squash, peeled and diced
• 2) 1 tablespoon light butter
• 3) 8 oz spaghetti
• 4) 1 large onion
• 5) 2 cloves garlic, minced
• 6) 0.25 cup fresh shaved parmesan cheese
• 7) 4 sage leaves
• 8) Kosher salt and freshly ground black pepper, to taste
• 9) 1/8th teaspoon nutmeg

Steps

• 1) Bring a large pot of salted water to a boil.
• 2) Add butternut squash and cook until soft.
• 3) Remove squash with a slotted spoon and place in a blender, blend until smooth.
• 4) Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
• 5) Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the onions and garlic over medium-low heat until soft and golden, about 5 – 6 minutes.
• 6) Add pureed butternut squash, season with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
• 7) Stir in parmesan cheese and sage and mix in pasta until well coated.
• 8) Serve with additional parmesan cheese on the side