Butternut Squash Pasta
Butternut squash lovers, this one’s for you—must-try butternut squash pasta! We use roasted butternut for the creamy, garlicky sauce. So much flavor, goodness, and nutrients!
Servings: 6 people
Ingredients
- 1 medium (3 pounds) butternut squash, peeled, seeded, and cubed
- Kosher salt
- Black pepper
- 4 tablespoons extra virgin olive oil (divided), plus more as needed
- 1 whole head of garlic
- 1 pound spaghetti or linguine
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sweet paprika
- 1/2 cup grated Pecorino Romano cheese, plus more to taste
- 1/2 cup grated Gruyere cheese, plus more to taste
Instructions
- Get ready. Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Prepare the squash. Arrange the butternut squash cubes on a large sheet pan and season well with salt and pepper. Drizzle with 3 tablespoons of olive oil and toss to make sure the squash is well coated. Spread so all the cubes are in one single layer.
- Prepare the garlic. Use a serrated knife to slice the top 1/4 to 1/2-inch off the garlic bulb, exposing the tops of the cloves. Peel off the outermost loose papery skins. Put the garlic, cut side up, in a piece of foil. Drizzle with the remaining tablespoon of olive oil, then fold the foil so it fully encases the garlic. Place it on the sheet pan with the butternut squash.
- Roast the squash and garlic. Place the sheet pan on the middle rack of your heated oven. Roast for 15 minutes, then toss and roast for about 15 minutes more. When the butternut squash is very tender and charred in some parts, remove it from the oven and unwrap the garlic.
- Meanwhile, cook the pasta. About halfway through roasting the squash, add the pasta to the boiling salted water. Cook according to package instructions to al dente. Before draining, Reserve about 1 1/2 cups of the pasta’s cooking water. Return the pot to the stove.
- Make the butternut squash sauce. Set aside 1 to 1 1/2 cups of the roasted squash, then put the remaining cubes into the large bowl of a food processor. When the garlic is cool enough to handle, squeeze the cloves into to the food processor. Add a good drizzle of olive oil and pulse a few times. Pour in 2 tablespoons of the pasta cooking water and puree until the squash is smooth and creamy. If it’s too thick, add 1 tablespoon of pasta water at a time until you’ve reached your desired consistency.
- Season the sauce. Transfer the butternut squash mixture to the pot where you cooked the pasta and set to medium-low heat. Stir in the rosemary, nutmeg, paprika, and grated cheeses. If needed, add a splash more of the pasta cooking water or olive oil until the cheese is melted and the butternut squash is creamy and smooth.
- Finish and serve. Add the pasta to the butternut squash sauce and stir to combine. Gently fold in the reserved roasted squash. Divide into bowls, topping with more cheese if you’d like. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
- Variation: Feel free to add some crispy bacon or prosciutto to the pasta right along with the chunks of butternut squash.
- How to store and reheat leftovers: Only mix as much pasta and sauce as you can finish at one time, so you can store leftovers separately. Store leftover sauce in the fridge for up to 4 days.
Nutrition
Calories: 544.8kcal | Carbohydrates: 83.6g | Protein: 18.1g | Fat: 16.6g | Saturated Fat: 5.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 8.7g | Cholesterol: 20.8mg | Sodium: 192.6mg | Potassium: 989.5mg | Fiber: 7.1g | Sugar: 7.2g | Vitamin A: 24329.9IU | Vitamin C: 47.8mg | Calcium: 326.3mg | Iron: 2.8mg
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