- Makes: 4 Servings
- Prep Time: 45 min
- 7.5 oz Bellwether Farms Creme Fraiche
- 1lb Orecchiette, fusilli, cavatappi or your favorite short pasta
- 2 cups Butternut squash
- 3 cloves Garlic
- 1 tbs Fresh thyme
- 1-2 cups Vegetable broth
- 2 tbs Olive oil
- Salt and pepper
Preheat the oven to 400 degrees Fahrenheit.
Add cubed butternut squash, garlic, and thyme to a baking sheet lined with aluminum foil.
Drizzle over olive oil and season with salt and pepper.
Roast in the oven until squash is softened. (15-20 minutes)
Once cooked, let cool the squash cool, then transfer to a blender. Add the creme fraiche and vegetable broth until you reach your desired consistency. Set aside. Cook your pasta according to the package directions to al dente. Combine with the sauce, plate, and serve.