Creamy Butternut Squash Pasta with Baked Cod
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Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Spread the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender, flipping halfway through.
- 3
While the butternut squash is roasting, bring a pot of salted water to a boil. Cook the pasta according to package instructions. Reserve some pasta water, then drain and set aside.
- 4
In a baking dish, place the cod fillets. Drizzle with the remaining tablespoon of olive oil, and season with salt, pepper, and dried thyme (or sage). Bake the cod in the oven for about 15-20 minutes, or until cooked through and flakes easily.
- 5
In a blender, combine the roasted butternut squash, minced garlic, vegetable broth, almond milk, and salt and pepper. Blend until smooth and creamy, adding reserved pasta water as needed to reach your desired consistency.
- 6
Toss the cooked pasta with the creamy butternut squash sauce. If desired, add the fresh spinach and allow it to wilt just slightly.
- 7
Plate the pasta and serve with baked cod on top. Optionally, garnish with grated Parmesan cheese for added flavor.
Indulge in this comforting dish that features creamy butternut squash sauce over pasta, topped with perfectly baked cod. This meal is rich in healthy carbohydrates, fiber, and proteins, making it ideal for breastfeeding mothers.
