A super easy Creamy Butternut Squash Pasta that you'll want to put into your weekly rotation!
Prep Time10mins
Cook Time35mins
Total Time45mins
Course: Main Course
Cuisine: Italian, Mediterranean, American
Keyword: butternut squash pasta, easy butternut squash pasta, creamy butternut squash pasta, roasted butternut squash pasta, how to make butternut squash pasta, best butternut squash pasta,
Servings: 6People
Author: Gaby
Ingredients
1medium butternut squashpeeled and cut into 2-inch cubes (about 4 cups once cubed)
2shallotshalved
4clovesgarlicpeeled
2tablespoonsolive oil
1 ½cupchicken stock
1lbspaghetti
½cupheavy cream
Pinchof ground nutmeg
Kosher salt and freshly cracked black pepper
Serve with:
Grated pecorino
Fresh herbs like thymebasil, chives or parsley
Instructions
On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, nutmeg and reserved cooking liquid and continue to blender. Once smooth, taste and adjust seasoning as needed. Transfer the liquid to a medium pot and keep over low heat to keep warm.
Add a few large spoonful’s of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with pecorino, herbs and freshly cracked black pepper.