Description
A simple pasta dish featuring roasted butternut squash tossed in a creamy Parmesan garlic sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 pound pasta (e.g., fettuccine or penne)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup pasta water
- Salt to taste
- Black pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 20 to 25 minutes, or until tender and lightly browned. Set aside.
- Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant. Do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency. Season with salt, pepper, and nutmeg, if using.
- Add the drained pasta and the roasted butternut squash to the skillet with the sauce. Toss gently to coat everything evenly.
- Serve immediately, topped with extra Parmesan cheese.
Notes
- For a richer flavor, roast the squash until the edges start to caramelize slightly.
- If you prefer a smoother sauce, blend half of the roasted squash with the cream mixture before adding the cheese.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10
- Sodium: 450
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 8
- Protein: 22
- Cholesterol: 75
Keywords: butternut squash pasta, parmesan garlic sauce, roasted squash, vegetarian pasta, creamy pasta