Roasted Butternut Squash Pasta
Method
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Roast the vegetables. Heat oven to 400F; toss squash, shallots, thyme, and mushrooms in olive oil, salt, and pepper; roast 20-30 min until golden.
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Blend the sauce. Cool slightly for 5-10 minutes; blend with broth, butter, parmesan, cream (if using), garlic powder. and Daily Elements until smooth.
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Toss with pasta. Combine with freshly cooked rigatoni pasta; garnish with herbs or extra parmesan.
Notes & Variations
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Make-ahead: Sauce keeps 3-4 days refrigerated.
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Vegan or Non-Dairy swap: Swap the heavy cream and butter for coconut cream and chicken broth for vegetable broth.
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Habit tip: Freeze in ice cubes for quick, single serve dinners.
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Extra creamy: Add a spoon of ricotta when tossing.
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Extra protein: Serve with any protein of choice for extra nutritional value
Dietitian Notes
This easy and comforting dish is a great way to sneak in extra fiber and nutrition from vegetables to your weekday meal rotation. Butternut squash provides beta-carotene and fiber, which are great for your eye and skin health and beneficial in preventing cancer cell growth. Mushrooms and shallots add extra sources of dietary prebiotics for supporting gut health. Daily Elements adds a daily dose of greens (no salad needed) as well as phytonutrients. The complex carbs in this recipe, especially when balanced with lean protein, makes this a satisfying, feel-good meal.
Nutrition Facts
Serving Size: 1/6 of recipe
|
Nutrient |
Per Serving |
|
Calories |
330 kcal |
|
Protein |
9.2 g |
|
Total Carbohydrates |
36 g |
|
Total Fat |
16.4 g |
Note: Values are estimates based on USDA data and the Daily Elements Microgreens nutrition facts.
Sources:
https://getdailyelements.com/products/daily-elements-standard
Li H. Evaluation of bioactivity of butternut squash (Cucurbita moschata D.) seeds and skin. Food Sci Nutr. 2020 May 14;8(7):3252-3261. doi: 10.1002/fsn3.1602. PMID: 32724590; PMCID: PMC7382094.
Kulshreshtha S. Mushroom as Prebiotics: a Sustainable Approach for Healthcare. Probiotics Antimicrob Proteins. 2024 Jun;16(3):699-712. doi: 10.1007/s12602-023-10164-5. Epub 2023 Sep 30. PMID: 37776487.