Butternut Squash Pasta
This butternut squash pasta recipe makes the perfect gourmet pasta dish. The rich butternut squash sauce is so easy to make and tossed with the pasta, the perfect combination.
Ingredients
- 1/2 medium butternut squash seeded and cut into ½-inch cubes (about 2 cups)
- 1 large onion cubed
- 6 garlic cloves
- 3 Tbsp oil
- 1 tsp red pepper flakes
- 1 tsp salt divided
- 1/2 tsp pepper divided
- 1 cup cherry tomatoes halved
- 10 oz pasta cooked al dente
- 1 cup vegetable broth
- 1 cup grated parmesan cheese
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 400°F.
- Add the squash, onion, and garlic cloves to a large baking sheet lined with parchment paper.
- Drizzle with olive oil and season with half of the pepper flakes, salt and pepper.
- Roast 15 minutes; add tomatoes and roast for another 5 minutes.
- Meanwhile, cook the pasta according to the package instructions to al dente.
- Transfer to a blender with the broth and blend until smooth.
- Pour the mixture into a large skillet over med/low heat. Season with the remaining salt and pepper.
- Add the heavy cream and parmesan cheese and stir.
- Add pasta and cook until pasta is reheated.
- Serve and enjoy, friend.
Notes
- Top with protein: Take this salad to the next level by adding some protein! Top with slices of pan-seared chicken breast. It’s the perfect flavor combination.
- Garnish: Fresh herbs make the perfect garnish for a stunning dish. Save some fresh greens and finish your dish with a sprinkle of sage or even top with some parsley or basil.
- Storage. This recipe is one that tastes great the next day! Keep leftovers in the fridge in an airtight container for up to 3 days.
- Reheat. Warm up on a skillet on medium heat until reheated.
- Freeze. Add the leftover pasta in a freezer-safe container and store for up to 3 months. Reheat: Thaw in the fridge overnight before warming up the pasta on a pan.