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Cozy Creamy Roasted Butternut Squash Pasta

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This creamy roasted butternut squash pasta is the ultimate comfort food for fall. Roasted squash and garlic are blended into a velvety sauce that coats every piece of pasta perfectly.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 whole head garlic, plus 2 cloves
  • 1 medium yellow or sweet onion, diced
  • 1 cup low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 12 ounces short pasta (such as rigatoni or fusilli)
  • 6–8 fresh sage leaves (optional)
  • 1/4 teaspoon red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • 1/8 teaspoon freshly grated nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On the prepared baking sheet, toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer. Cut the top off the whole head of garlic, drizzle with olive oil, wrap in foil, and place on the same baking sheet. Roast for 25-30 minutes, flipping squash halfway, until tender and caramelized. Let cool slightly.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. Drain and set aside.
  4. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and cook 4-5 minutes until soft. Add 2 minced garlic cloves and red pepper flakes; cook 30 seconds until fragrant.
  5. Squeeze roasted garlic cloves from skins into a blender. Add roasted squash, sautéed onion mixture, vegetable broth, heavy cream, salt, and pepper. Blend until smooth. Add nutmeg and blend again. Adjust seasoning to taste.
  6. Pour sauce back into the skillet over low heat. Add cooked pasta and toss to coat. Stir in Parmesan cheese until melted. Add reserved pasta water as needed to reach desired consistency.
  7. Optional: In a small skillet, fry sage leaves in butter or oil for 15-20 seconds per side until crispy.
  8. Serve immediately, topped with crispy sage, extra Parmesan, and red pepper flakes if desired.

Notes

Roasting the squash and garlic is key for deep flavor. Don’t skip roasting the garlic—raw garlic can make the sauce bitter. Reserve pasta water to adjust sauce consistency. For a vegan version, use full-fat coconut milk and vegan Parmesan. The sauce can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: butternut squash pasta, creamy pasta, fall recipe, roasted squash, easy pasta, comfort food, vegetarian pasta

Find it online: https://platebelle.com/cozy-creamy-roasted-butternut-squash-pasta-easy-recipe/