Description
A simple pasta dish featuring roasted butternut squash mixed into a creamy parmesan and 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)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread 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 cooking 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 1 minute until fragrant. Do not let it brown.
- Reduce the heat to low. Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency. Season with salt and pepper.
- Add the drained pasta and the roasted butternut squash to the skillet with the sauce. Toss gently to coat everything evenly.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- For a smoother sauce, you can blend half of the roasted squash with the cream before adding the cheese.
- Use a hard cheese like Parmigiano-Reggiano for the best flavor.
- Prep Time: 15 min
- Cook Time: 30 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: 7
- Protein: 22
- Cholesterol: 75
Keywords: butternut squash, pasta, parmesan, garlic sauce, vegetarian dinner, roasted vegetables