Creamy Roasted Butternut Squash Pasta with Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Pasta with Sage

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Pasta with Sage

Savor the comforting blend of sweet roasted butternut squash and whole wheat pasta enveloped in a creamy, tangy Greek yogurt sauce enhanced with fresh sage. This dish marries the natural sweetness of squash with the earthy notes of sage and the smooth protein boost from Greek yogurt and cannellini beans, making for a wholesome and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
38.8g
Fat
7.1g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

150g Butternut Squash

2 oz Whole Wheat Pasta (dry)

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1 tsp Olive Oil

1 medium Shallot

2 cloves Garlic

1 tbsp Fresh Sage

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, cube, and toss the butternut squash with a drizzle of olive oil, salt, and pepper; spread it on a baking tray.

  • 2

    Roast the squash in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, bring a pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a skillet over medium heat, warm the teaspoon of olive oil. Finely dice the shallot and garlic, and sauté until soft and fragrant.

  • 5

    Add the roasted squash to the skillet along with the cannellini beans. Gently mash part of the squash to create a creamy texture while leaving some cubes intact.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt and finely chopped fresh sage. Mix until well combined; season with salt and pepper.

  • 7

    Toss in the cooked pasta until the sauce evenly coats all the noodles. Adjust seasoning if needed and serve warm.

Creamy Roasted Butternut Squash Pasta with Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Pasta with Sage

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Pasta with Sage

Savor the comforting blend of sweet roasted butternut squash and whole wheat pasta enveloped in a creamy, tangy Greek yogurt sauce enhanced with fresh sage. This dish marries the natural sweetness of squash with the earthy notes of sage and the smooth protein boost from Greek yogurt and cannellini beans, making for a wholesome and satisfying meal.

NUTRITION

546kcal
Protein
38.8g
Fat
7.1g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

150g Butternut Squash

2 oz Whole Wheat Pasta (dry)

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1 tsp Olive Oil

1 medium Shallot

2 cloves Garlic

1 tbsp Fresh Sage

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, cube, and toss the butternut squash with a drizzle of olive oil, salt, and pepper; spread it on a baking tray.

  • 2

    Roast the squash in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, bring a pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a skillet over medium heat, warm the teaspoon of olive oil. Finely dice the shallot and garlic, and sauté until soft and fragrant.

  • 5

    Add the roasted squash to the skillet along with the cannellini beans. Gently mash part of the squash to create a creamy texture while leaving some cubes intact.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt and finely chopped fresh sage. Mix until well combined; season with salt and pepper.

  • 7

    Toss in the cooked pasta until the sauce evenly coats all the noodles. Adjust seasoning if needed and serve warm.