Butternut Squash and White Bean Tagliatelle: A Cozy Autumnal Dish

Indulge in the warmth and flavors of fall with our mouthwatering butternut squash and white bean tagliatelle. This comforting and nutritious dish is a symphony of flavors and textures that will satisfy your taste buds and nourish your body.

Ingredients:

* 1 medium butternut squash, peeled and cubed
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 cup vegetable broth
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 package (1 pound) tagliatelle pasta
* Olive oil
* Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
3. While the squash is roasting, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the onion and garlic until softened.
4. Stir in the white beans and cook for 2-3 minutes.
5. Add the roasted butternut squash to the skillet along with the vegetable broth. Bring to a simmer and cook for 5 minutes.
6. Puree the mixture using an immersion blender or in a regular blender until smooth.
7. Stir in the heavy cream, Parmesan cheese, and parsley. Season with additional salt and pepper to taste.
8. Meanwhile, cook the tagliatelle pasta according to the package instructions.
9. Drain the pasta and add it to the butternut squash sauce. Toss to combine.
10. Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

Nutritional Information:

This butternut squash and white bean tagliatelle is a balanced meal that offers a good source of carbohydrates from the pasta, protein from the beans, and vitamins and minerals from the squash. It is also a good source of fiber, which helps promote satiety and digestive health.

Tips:

* For a vegan version, substitute vegan Parmesan cheese and use vegetable stock instead of chicken broth.
* Add a pinch of nutmeg or cinnamon to the sauce for a warm, autumnal flavor.
* Top with toasted walnuts or roasted chicken for a touch of crunch and extra protein.
* This dish pairs well with a glass of crisp white wine or a full-bodied red wine.