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Butternut Squash Pasta

Butternut Squash Pasta is a creamy and flavorful dish that combines the natural sweetness of roasted squash with savory herbs and a velvety sauce.
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Equipment

  • Baking sheet
  • Blender or food processor
  • Large pot
  • Skillet
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1 medium butternut squash about 3 cups cubed
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 12 oz pasta of your choice
  • 2 tbsp unsalted butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg

Instructions
 

  • Prepare the Butternut Squash:
  • Preheat your oven to 400°F (200°C).
  • Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
  • Roast for 25-30 minutes, or until tender and slightly caramelized.
  • Cook the Pasta:
  • While the squash is roasting, bring a large pot of salted water to a boil.
  • Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  • Make the Sauce:
  • In a skillet, melt the butter over medium heat.
  • Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
  • Add the roasted butternut squash and broth, stirring to combine.
  • Transfer the mixture to a blender or food processor and blend until smooth. Add the cream and blend again.
  • Combine Pasta and Sauce:
  • Return the sauce to the skillet over low heat. Stir in the Parmesan cheese and nutmeg.
  • Add the cooked pasta to the skillet, tossing to coat. Use the reserved pasta water to thin the sauce to your desired consistency.