1 butternut squash cubed
1 head of garlic , top cut off
1 purple onion, wedged
2 tbsp olive oil
Salt, pepper, onion powder
1/2 cup cottage cheese
1 box pasta , cooked with 1 cup pasta water reserved
Parmesan cheese
1
Pre heat oven to 400° F
2
On a baking sheet, toss together the olive oil, butternut squash, onion , head of garlic. Add the salt, pepper, garlic. Bake 30-45 mins until the squash is tender.
3
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Just before draining, remove 1 cup of the pasta water.
4
Add butternut squash, squeeze out the roasted garlic , add the pasta water and cottage cheese. Blend till smooth. Add more water or milk to thin out the sauce.
5
Season with more salt and pepper if needed.
6
Top with parmesan, or melt some shredded cheese on top.
Feel free to leave out the cottage cheese to make it dairy free.
Ingredients
1 butternut squash cubed
1 head of garlic , top cut off
1 purple onion, wedged
2 tbsp olive oil
Salt, pepper, onion powder
1/2 cup cottage cheese
1 box pasta , cooked with 1 cup pasta water reserved
Parmesan cheese