Butternut Squash Pasta

Butternut squash pasta is the perfect pasta recipe to to make this fall! Your favorite pasta is tossed in a creamy and flavorful sauce made with roasted butternut squash, savory herbs, and parmesan cheese.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Author Heather

Ingredients

1 medium butternut squash
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
4 cloves garlic left whole
16 ounces dry pasta
½ teaspoon rubbed sage
½ teaspoon thyme
¼ teaspoon nutmeg
12 ounces chicken broth
4 ounces heavy cream
½ cup freshly grated parmesan cheese

Instructions

Preheat oven to 425℉ and line a baking sheet with parchment paper.
Peel butternut squash, scoop out innards and seeds, and slice flesh into 1 inch cubes. Drizzle with olive oil and season with salt and pepper. Pour onto prepared baking sheet and spread into a single layer. Add 4 whole garlic cloves.
Roast for about 30-35 minutes, or until squash is fork tender.
Meanwhile, cook pasta according to package directions for al dente pasta. Reserve 1 cup of pasta water before draining pasta. Return pasta to the pan and set aside.
Pour baked squash and garlic into a blender. Add sage, thyme, nutmeg, and broth. Cover with a lid and remove the center cap. Loosely cover the lid with a kitchen towel to allow steam to release. Blend until smooth, do a taste test, and add more seasoning as desired. If your sauce looks thick, add water as needed to reach desired consistency.
Pour sauce over cooked pasta along with reserved pasta water and toss until sauce looks creamy and smooth. Top with parmesan cheese just before serving.

Notes

Leftovers: Leftovers will keep for 3 to 4 days in the refrigerator.
Reheating: Add a splash of water to rehydrate the sauce and reheat in the microwave or in a saucepan over medium heat.

Nutrition