Description
Creamy pasta with roasted butternut squash and garlic—silky, comforting, and perfect for fall nights.
Ingredients
1 medium butternut squash, peeled, seeded, cubed
1 whole garlic bulb
3 tbsp olive oil, divided
12 oz pasta
½ cup heavy cream or coconut cream
½ cup Parmesan cheese
1 tsp thyme or sage
¼ tsp red pepper flakes (optional)
Salt and pepper
Fresh herbs for garnish
Instructions
1. Preheat oven to 400°F, line baking sheet.
2. Slice top of garlic bulb, drizzle with oil, wrap in foil.
3. Toss squash with oil, salt, pepper; roast with garlic 25–30 min.
4. Cook pasta until al dente, reserve 1 cup pasta water.
5. Blend squash, roasted garlic cloves, cream, Parmesan, thyme, seasoning into sauce.
6. Thin with pasta water as needed.
7. Toss pasta with sauce, garnish, and serve.
Notes
Reserve pasta water to adjust sauce consistency.
Roast garlic until soft and golden for best flavor.
Make vegan with coconut cream and nutritional yeast.
Store sauce up to 3 days refrigerated, 2 months frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting + Blending
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 20mg