Butternut Squash Pasta
A warm and comforting pasta dish featuring roasted butternut squash in a creamy, garlicky sauce.
Equipment
- Sheet Pan
- Food Processor
- Pot for Pasta
Ingredients
- 1 medium butternut squash (3 pounds, peeled, seeded, and cubed)
- 4 Tbsp. extra virgin olive oil divided, plus more as needed
- 1 whole head of garlic
- ½ tsp. dried rosemary
- ½ tsp. nutmeg
- ½ tsp. sweet paprika
- 1 lb. spaghetti or linguine pasta
- ½ cup grated Pecorino Romano cheese
- ½ cup grated Gruyere cheese
Instructions
- Preheat your oven to 425°F (220°C). Prepare the butternut squash by peeling, seeding, and cutting it into cubes.
- Arrange the cubes on a large sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle generously with salt and black pepper, toss to coat, and spread in a single layer.
- Prepare the garlic by removing loose outer skins and slicing off the top ¼ to ½ inch. Drizzle with 1 tablespoon of olive oil, wrap in foil, and place alongside the squash on the sheet pan.
- Roast both the squash and garlic for about 30 minutes, turning the squash halfway through, until tender and slightly charred.
- While the squash roasts, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 ½ cups of the pasta cooking water before draining.
- Once the squash is done, reserve 1 to 1 ½ cups of cubes for garnish. Transfer the remaining squash to a food processor, squeeze in the roasted garlic, and add a drizzle of olive oil. Pulse while gradually adding pasta water until smooth and creamy.
- Transfer the puree to the pot used for the pasta. Add rosemary, nutmeg, paprika, and cheeses. Heat gently over medium-low, stirring frequently until the cheese melts.
- Combine the pasta with the sauce, stirring to coat every strand. Add the reserved squash cubes on top for texture and presentation.
- Serve immediately for the best experience.
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Notes
Store pasta and sauce separately for best results. The sauce can be refrigerated for up to 4 days. Reheat gently on the stove.