Creamy Butternut Squash Pasta
Roasted butternut squash, a whole head of garlic, and warming spices make a velvety pasta sauce without heavy cream. Pecorino Romano and Gruyère bring plenty of richness, while cubes of roasted squash add texture.
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 black pepper. Drizzle with 3 tablespoons of olive oil and toss until well coated. Spread the cubes into a single layer.
- Prepare the garlic. Use a serrated knife to slice 1/4- to 1/2-inch from the top of the garlic bulb, exposing the cloves. Remove the loose outer papery skins. Place the garlic cut-side up on a piece of foil and drizzle with the remaining tablespoon of olive oil. Wrap the foil around the bulb and place it on the sheet pan with the squash.
- Roast the squash and garlic. Place the sheet pan on the middle rack. Roast for 15 minutes, toss the squash, and roast for about 15 minutes more. When the squash is very tender and lightly charred in places, remove the pan from the oven and carefully unwrap the garlic.
- Meanwhile, cook the pasta. About halfway through the roasting time, add the pasta to the boiling water. Cook according to the package directions until al dente. Before draining, reserve about 1 1/2 cups of the pasta cooking water. Drain the pasta and return the empty pot to the stove.
- Make the butternut squash sauce. Set aside 1 to 1 1/2 cups of the roasted squash. Transfer the remaining cubes to the large bowl of a food processor. Once the garlic is cool enough to handle, squeeze the cloves into the food processor. Add a good drizzle of olive oil and pulse a few times. Pour in 2 tablespoons of the reserved pasta water and purée until smooth and creamy. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
- Season the sauce. Transfer the squash mixture to the pasta pot and set it over medium-low heat. Stir in the rosemary, nutmeg, paprika, Pecorino Romano, and Gruyère. Add another splash of pasta water or olive oil as needed, stirring until the cheese melts and the sauce is creamy and smooth.
- Finish and serve. Add the pasta and toss until well coated in the sauce. Gently fold in the reserved roasted squash. Divide among bowls and top with more cheese, if you’d like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
- Variation: Add crispy bacon or prosciutto with the reserved roasted squash cubes.
- How to store leftovers: Combine only as much pasta and sauce as you plan to eat at one time so you can store the leftovers separately. Refrigerate the remaining sauce in an airtight container 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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