Creamy Butternut Squash Penne with Rosemary and Parmesan

If you are looking for a cozy fall pasta dish or a meatless Monday dinner that will satisfy the carnivores in your life, look no further. If I could, I would eat Creamy Butternut Squash Penne with Rosemary and Parmesan every single day. The creamy dreamy sauce is made without the addition of butter, cream, or a roux. It is Vitamix magic at its best my friends. The addition of a cheesy panko crust on top adds the perfect amount of crunch. Serve with a fresh green salad for a hearty vegetarian dinner.

Creamy Butternut Squash Penne with Rosemary and Parmesan

Penne tossed in a silky smooth butternut squash sauce, topped with herbed parmesan panko breadcrumbs and baked until golden.

Ingredients

1 box dreamfield penne pasta
10oz. or 2 cups frozen butternut squash
1 cup white onion, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, minced
1/2 cup parmesan cheese
pinch of chili flakes
salt
pepper
1 tablespoon extra virgin olive oil
Topping:
1/2 cup plain panko breadcrumbs
1/4 cup parmesan cheese
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt
pepper

Directions

Topping:

Mix together the panko, parmesan, olive oil, rosemary, thyme, salt and pepper.
Set aside.

Pasta:

Preheat the oven to 350.
Boil pasta 3 minutes less than the package directions. Before draining, reserve a cup of the pasta water.
Heat a large skillet to medium. Add 1 tablespoon of olive oil. Add the onions, a sprinkle of salt and saute 5 minutes.
Once the onions are transluecent, add the butternut squash and the whole sprigs of rosemary and thyme. Saute for 5 more minutes, stirring occasionally.
Add the minced garlic to the butternut squash with a pinch of chili flakes. Saute for 1 minute longer.
Toss the penne in the sauce, transfer to a baking dish sprayed with olive oil.
Add the topping.
Bake for 15-20 minutes, until the topping is a golden brown.