From the Cook
From the Cook
From the Cook
1/4
Roasted Butternut Squash & Tomato Pasta with Mozzarella
Instructions
1
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Preheat oven to 400°F. On a baking sheet, combine chopped butternut squash, Sungold tomatoes, and garlic heads. Drizzle with olive oil, season with salt and pepper, and toss.
2
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Cover garlic with foil and roast everything for 45 minutes, until tender and caramelized.
3
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Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
4
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In a pan, melt butter with a dash of olive oil. Add diced onion and cook until translucent, then stir in minced garlic.
5
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Add roasted squash, tomatoes, and squeezed roasted garlic cloves to the pan. Mix well.
6
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Pour in broth and cream. Use an immersion blender to blend everything into a smooth sauce.
7
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Season with salt, pepper, and the same spices used earlier. Stir in 4 oz finely chopped mozzarella until melted and smooth.
8
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Toss in cooked pasta and a splash of pasta water. Mix until creamy and well combined.
9
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Transfer to a baking dish. Top with 3/4 cup cubed mozzarella and bake at 350°F for 20–25 minutes.
10
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Broil for 5 minutes until the top is slightly browned. Garnish with fresh basil before serving.
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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