Creamy Butternut Squash Pasta

5 from 1 vote

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: Butternut Squash, Pasta

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

12 oz Butternut Squash cut into 1 inch cubes
1 Shallot cut into quarters
5 cloves Garlic peeled
1 tablespoon Extra Virgin Olive Oil
Kosher Salt & Black Pepper
1 lb Pasta
1/4 teaspoon Cayenne
1/4 teaspoon Pumpkin Spice
1/2 cup Heavy Cream
1 teaspoon Fresh Rosemary more to serve
Parmesan Cheese freshly grated to serve

US Customary - Metric

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.

Video

@carolbeecooks
New fall recipe coming your way soon 👀 #fall #butternutsquash #fallrecipes #pasta
♬ original sound - xxtristanxo

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