Butternut Squash Pasta with Cream Sauce

It’s never im-pastable! Bow tie pasta tossed with fresh vegetables 😋 Baby spinach, roasted butternut squash & sautéed onions combined in a creamy parmigiana sauce : )

Farfalle is pronounced far-FALL-lay. Also known as farfalloni and bow ties. Do you love butternut squash? This recipe is a must try. Am I the only one who has difficulty cutting the squash?…come on muscles 😆 Of course, you can use the pre-cut squash, too! I cube & roast the squash with drizzled evoo and a sprinkle of brown sugar {optional}.

An Italian inspired recipe with a touch of Autumn! I’m ready for my favorite Fall flavors 🍂 Incredibly tasty and healthy’ish dinner idea that might be your new favorite : ) I hope you have an awesome day! Shine Bright and thank you for following 🧡🍂💫

Recipe by Aims To Confection {inspired by Julia’s Album}

Ingredients:

Caramelized onions – 1 1/2 yellow or sweet onions, sliced – 1 1/2 TBSP Evoo – pinch of salt – 1/2 TBSP balsamic glaze or vinegar

Creamy parmigiana sauce: 1 cup heavy cream or half & half – 3/4 cup shredded parmigiana cheese – a pinch of salt

Farfalle pasta: 6 to 8oz cooked according to package directions. I opt not to add the full box of pasta for this dish.

Baby spinach: 6 oz – one butternut squash, cubed & roasted and 1 TSBP olive oil *I slice and sauté the onions while the butternut squash is roasting*

Instructions: Preheat your oven 400 F. Place cubed squash on a baking sheet with parchment paper. Spread around on the pan. Drizzle with olive oil and a touch of brown sugar {optional}. Cook for 45 minutes – check the squash around 30 minutes. Test tenderness with a fork. They should not be hard. Heat 1 TBSP olive oil on medium heat in a large skillet. Add sliced onions, stir and cook until brown. Adjust heat to avoid burning. Cook for 15-20 minutes. Add a dash of salt & stir. Remove from heat. Add sautéed onions to a bowl, drizzle with balsamic glaze. Using the same pan, add 1 TBSP evoo on low-medium heat, add the baby spinach. Cook and stir until the spinach wilts. Add the heavy cream and parmigiana to the same pan. Stir, bring to a low simmer and creamy. If the sauce is too thin, add more parmigiana. On low heat, Add the sautéed onions. Stir. Add the cooked & drained pasta. Combine until covered in cream sauce. Reheat & simmer on low-medium heat. Enjoy.