High Protein Butternut Squash Cottage Cheese Pasta

• servings: 3 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 small butternut squash - roughly cubed (about 3-4 cups of cubed squash)

4 cloves garlic

1/4 sweet or yellow onion

1 tablespoon oil

to taste salt

black pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon sage

1/2 teaspoon paprika

1/2 teaspoon thyme

1/2 cup cottage cheese

1/2 cup reserved pasta water (make sure this is heavily salted)

1/2 cup vegetable broth (+ more if you want your sauce thinner, use bone broth for more protein)

1/2 cup grated parmesan

1/2 cup basil - finely chopped

1 ~16 oz package cooked pasta of choice

Directions

Preheat oven to 400 degrees.

Add butternut squash, onion and garlic to a sheet pan lined with parchment paper. Break the onion apart and lay each piece flat on the baking sheet. Toss squash in oil salt, pepper and seasonings. Roast for 30-35 minutes, removing the garlic after 15-20 minutes. The garlic will be soft and browned when it is done cooking, we don't want to burn the garlic. Remove the onion once it is softened and browned, this will take about 25-30 minutes.

Add cooked butternut squash, onion and garlic to a blender along with vegetable broth, pasta water and cottage cheese. Blend until smooth.

Toss sauce with pasta, parmesan and basil.

Divide out and serve.

Nutrition

• Calories: 396 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.03 g
• Cholesterol: 26 mg
• Sodium: 818 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 19 g