Homemade Butternut Squash Pasta
There is something undeniably restorative about the color of this Butternut Squash Pasta Sauce. It’s the kind of vibrant, golden orange that signals a shift in the seasons, bringing a natural sweetness and velvety texture to the table that heavy cream simply can’t replicate.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 lb rotini or fusilli pasta
- 2 shallots minced
- 3 cloves garlic smashed
- ½ cup vegetable broth plus more for thinning
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- Pinch of ground nutmeg
Instructions
- Preheat your oven to 400°F. Toss the cubed squash with olive oil, salt, and pepper on a large baking sheet. Roast for 22–25 minutes until tender and slightly caramelized.
- In the final 10 minutes of roasting, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, sauté shallots and garlic in a small pan over medium heat for 3 minutes until soft.
- Place the roasted squash, sautéed aromatics, broth, and nutmeg into a blender. Blend on high until completely smooth.
- Return the cooked pasta to the pot. Pour the squash sauce over the top and toss well over low heat. Add reserved pasta water as needed to reach your desired consistency.
- Stir in the Parmesan cheese. Serve warm with extra cheese and cracked black pepper on top.