roasted butternut squash

I’ve been loving all of the fall recipes lately. Lentil soup, baked pears, mulled wine and of course hearty pasta! Roasted butternut squash pasta is one of my favorite comfort foods during this time of year (and especially in 2020, give me alllll the comfort food). Although this recipe takes a little time to roast the squash, it’s well worth it and super easy. The end result is creamy, flavorful, and delicious. I love the unique flavor the mix of the butternut squash, nutmeg, and red pepper brings. Here are the ingredients and steps. Hope you enjoy! As always let me know if you have any questions in the comments.

What You'll Need:

+ 1 butternut squash cubed (in my opinion, the smaller the better – a little less cook time!)

+ 1/3 yellow onion

+ 1 pack of pasta (I love using fusilli or fettuccine)

+ Extra virgin olive oil (I eyeball this and use it to coat the squash for roasting and to add to the blender, approximately 2 tbsp.)

+ Nutmeg, freshly grated to taste

+ Salt & pepper to taste

+ 1/4 cup freshly grated parmesan cheese + more for garnish

+ 2 tbsp. butter

+ 2 cloves of garlic, minced

+ 1 tsp. crushed red pepper (more or less depending on spice preference)

+ Approximately 1/2 cup heavy cream

+ 1 – 1 1/2 cups pasta water or chicken broth

+ Parsley for garnish


1. Roast the cubed butternut squash and onion. Drizzle with olive oil and sprinkle with salt, freshly ground black pepper and freshly grated nutmeg. Pop it in a 425 degree oven for 30 minutes (or until slightly golden brown).

2. Next, blend the roasted veggies. Add your heavy cream (you can also use a dairy alternative of your choice), parmesan cheese, pasta water and olive oil. I find that I usually use approximately 1/2 cup of heavy cream. The amount you use is really based on how rich you want your sauce to be. Then gradually add in your pasta water until you arrive at your desired consistency. I personally don’t like mine to be too thick or too runny, somewhere right in between.

3. Cook your pasta!

4. Add your butter, minced garlic and crushed red pepper to a separate pot and sauté on medium heat until fragrant. Turn the heat off, add your sauce and stir until combined. Then, add your cooked pasta and coat evenly.

5. Serve and garnish! I love using extra parmesan and flat leaf parsley.

Here’s a video of how I put the Roasted butternut squash pasta together!

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