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This creamy roasted butternut squash pasta is the PERFECT fall recipe. It’s comforting and bursting with fall flavors from the butternut squash, pumpkin spice, and rosemary. Feel free to rate/comment if you give this creamy butternut squash pasta a try!

Creamy Butternut Squash Pasta

This creamy roasted butternut squash pasta is the PERFECT fall recipe. It's comforting and bursting with fall flavors from the butternut squash, pumpkin spice, and rosemary.
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Course Main Course
Cuisine American
Servings 4

Equipment

Ingredients
  

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Instructions
 

  • Preheat convection oven to 375 degrees or conventional oven to 425 degrees.
  • Place the cubed butternut squash, quartered shallots, and peeled garlic on a parchment lined baking sheet. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat. Place in the preheated oven and roast until the squash is fork tender for about 15 minutes if using a convection oven or 25 minutes if using conventional oven.
  • Meanwhile, cook the pasta in boiling salted water according to package instructions. Reserve 1 cup of pasta water. Drain and return to the pot.
  • Once the butternut squash is roasted, place the butternut squash, shallots, and garlic into a blender or food processor and blend until smooth. Add 1/4 cup of pasta water, cayenne pepper, pumpkin spice, heavy cream, fresh rosemary, and salt and pepper to taste and blend again until smooth.
  • Pour the butternut squash sauce into the pot of cooked pasta. Stir to combine and add the remaining reserved pasta water as needed until the desired consistency. Serve with fresh rosemary and grated parmesan cheese.
Keyword Butternut Squash, Pasta
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