Creamy Butternut Squash Pasta

Name: Creamy Butternut Squash Pasta
Cuisine: American
Ingredients: 12 oz Butternut Squash (cut into 1 inch cubes); 1 Shallot (cut into quarters); 5 cloves Garlic (peeled); 1 tbsp Olive Oil; Salt & Pepper; 1 lb Pasta; 1/4 tsp Cayenne Pepper; 1/4 tsp Pumpkin Spice; 1/2 cup Heavy Cream; 1 tsp Fresh Rosemary (more to serve); Parmesan Cheese (freshly grated to serve)

5 steps

This creamy roasted butternut squash pasta is the PERFECT fall recipe. It's comforting and bursting with fall flavors from the butternut squash, pumpkin spice, and rosemary.

Updated at: Sat, 11 May 2024 08:39:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories590.3 kcal (30%)

Total Fat16.1 g (23%)

Carbs94.7 g (36%)

Sugars5.7 g (6%)

Protein16.6 g (33%)

Sodium212.5 mg (11%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ozButternut Squash

cut into 1 inch cubes

5 clovesGarlic

1 Tbspolive oil

1 lbpasta

¼ tspcayenne pepper

¼ tsppumpkin spice

½ cupheavy cream

1 tspFresh Rosemary

more to serve

Parmesan Cheese

freshly grated, to serve

Instructions

Step 1

Preheat convection oven to 375 degrees or conventional oven to 425 degrees.

Step 2

Place the cubed butternut squash, quartered shallots, and peeled garlic on a parchment lined baking sheet. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat. Place in the preheated oven and roast until the squash is fork tender for about 15 minutes if using a convection oven or 25 minutes if using conventional oven.

Step 3

Meanwhile, cook the pasta in boiling salted water according to package instructions. Reserve 1 cup of pasta water. Drain and return to the pot.

Step 4

Once the butternut squash is roasted, place the butternut squash, shallots, and garlic into a blender or food processor and blend until smooth. Add 1/4 cup of pasta water, cayenne pepper, pumpkin spice, heavy cream, fresh rosemary, and salt and pepper to taste and blend again until smooth.

Step 5

Pour the butternut squash sauce into the pot of cooked pasta. Stir to combine and add the remaining reserved pasta water as needed until the desired consistency. Serve with fresh rosemary and grated parmesan cheese.

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