Butternut Squash Pasta | The Millennial Chef

Ingredients

• 1 pound peeled and cubed butternut squash
• 2 shallots, skins removed and cut into quarters
• 4 garlic cloves, skins on
• Extra virgin olive oil
• 1 teaspoon fresh or 1/2 teaspoon dried thyme
• 1 teaspoon fresh or 1/2 teaspoon dried rosemary
• 1 teaspoon fresh or 1/2 teaspoon dried sage
• 1/4 teaspoon nutmeg
• 1/2 cup Greek yogurt (whichever fat content you prefer)
• 1/4 cup oat milk (or any non-dairy of your choice)
• 1/4 cup grated Gruyère (optional)
• 3/4 cup Parmesan
• 1 pound of whole wheat pasta (or plant based if you prefer)