🍂Creamy Butternut Squash Pasta Sauce with Cottage Cheese

Nährwerte pro Portion

Zubereitung

1. 1. Preheat the oven to 210C. Arrange the shallot quarters and garlic cloves in a small packet of aluminum foil and drizzle with half of the olive oil. Fold the foil over to seal the packet. 2. Rub the other half of the olive oil over the halved butternut squash and bell pepper, season them with salt and pepper, and place skin side up in a shallow baking dish. Add the foil packet of garlic and shallot to the dish as well. 3. Bake for approx. 30 minutes, until the squash flesh is soft and scoop-able. Meanwhile, boil the pasta according to package directions and reserve ¼ cup of pasta water before draining. 4. After roasting, scoop the squash flesh out and place in a high speed blender with the roasted bell pepper, shallot and garlic. 5. Add cottage cheese, thyme leaves, pinch of red pepper flakes, parmesan cheese, and reserved pasta water. Blend on high until everything is combined and the mixture is smooth and creamy. Taste and season with salt and pepper as desired, and blend again. 6. Pour the sauce over the cooked pasta and stir to combine. If needed you can warm it up a bit on the stove before serving with more freshly grated parmesan cheese.
2. https://hannahmageerd.com/creamy-butternut-squash-pasta-sauce-with-cottage-cheese/

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