Description
This creamy butternut squash pasta combines roasted butternut squash, garlic, Parmesan, cream, and tender pasta for an easy and comforting fall dinner
Ingredients
Scale
- 12 ounces pasta
- 3 cups peeled and cubed butternut squash
- 2 tablespoons olive oil
- 4 garlic cloves
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup vegetable or chicken broth
- ½ cup reserved pasta water
- ¼ teaspoon red pepper flakes, optional
- Fresh parsley or sage, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Place butternut squash and garlic on a parchment-lined baking sheet.
- Toss with olive oil, Italian seasoning, salt, and black pepper.
- Roast for 25–30 minutes, turning halfway through.
- Meanwhile, cook pasta in salted water until al dente.
- Reserve ½ cup pasta water and drain.
- Blend roasted squash and garlic with broth and heavy cream until smooth.
- Transfer sauce to a skillet and warm over medium-low heat.
- Stir in Parmesan until melted.
- Add cooked pasta and toss to coat.
- Add reserved pasta water as needed.
- Garnish with Parmesan, herbs, and black pepper.
- Serve warm.
Notes
- Use pre-cut squash to save preparation time.
- Roast until the squash develops golden edges for the best flavor.
- Keep the sauce at a gentle heat.
- Add pasta water gradually.
- For extra protein, add chicken, shrimp, or Italian sausage.
- Store leftovers for up to 3 days.
Nutrition
- Calories: 575
- Sugar: 7g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 76g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 55mg