Description
A comforting and flavorful pasta dish featuring tender roasted butternut squash, tossed with your favorite pasta and a creamy sauce. Simple to make and perfect for a weeknight meal.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pasta of your choice
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Optional: fresh sage or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly browned.
- While the squash is roasting, cook the pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- In a large skillet, sauté the minced garlic in a little olive oil for about 1 minute until fragrant.
- Add the roasted butternut squash to the skillet. Mash some of the squash with a fork to help create a creamy sauce.
- Stir in the heavy cream and Parmesan cheese. Add a little reserved pasta water if needed to reach your desired sauce consistency.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Serve immediately, garnished with fresh sage or parsley if desired.
Notes
- For a vegan option, use a plant-based cream and omit the Parmesan cheese or use a vegan alternative.
- Add roasted garlic or red pepper flakes for extra flavor.
- This dish pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500-600 calories (will vary based on pasta and cream amount)
- Sugar: Approximately 8-12g
- Sodium: Approximately 400-600mg
- Fat: Approximately 20-30g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 5-8g
- Protein: Approximately 15-20g
- Cholesterol: Approximately 50-70mg
Keywords: Roasted Butternut Squash Pasta, butternut squash recipe, creamy pasta, vegetarian pasta, fall recipe, easy dinner