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!