Butternut Squash Pasta
Ingredients
- 1 medium butternut squash
3 pounds
- 4 tablespoons extra virgin olive oil
divided plus more as needed
- Kosher salt
- black pepper
- 1 whole head of garlic
- ½ teaspoon dried rosemary
- ½ teaspoon nutmeg
- ½ teaspoon sweet paprika
- 1 pound spaghetti or linguine pasta
- ½ cup grated Pecorino Romano cheese
- ½ cup grated gruyere cheese
Directions
- 1
Heat the oven to 425° F.
- 2
Prepare the butternut squash for roasting. Arrange the butternut squash cubes on a large sheet pan and season well with kosher salt and black pepper. Pour 3 tablespoons of extra virgin olive oil and toss to make sure the squash is well coated. Spread the butternut squash so all the cubes are in one single layer.
- 3
Prepare the garlic head for roasting. Peel the loose outer papery skins but leave the cloves intact. Slice the top ¼ to ½ inch off of the garlic bulb, leaving the cloves exposed. Make sure all of the cloves have some portion exposed so they roast properly. Put the garlic, cut side up, in a piece of foil. Drizzle with 1 tablespoon extra virgin olive oil, then fold the foil so it fully encases the garlic. Place it on the sheet pan with the butternut squash.
- 4
Roast the squash and garlic. Place the sheet pan on the middle rack of your heated oven. Roast for about 30 minutes or so, checking part-way through to turn the cubes of squash over. When ready the butternut squash and garlic should be very tender and charred in some parts.
- 5
Cook the pasta. While the butternut squash is roasting, boil a large pot of water and salt it well. Add the pasta and cook according to package instructions to al dante. Before draining the pasta, reserve about 1 1/2 cups of the pasta cooking water (you’ll use this for the sauce). Drain the pasta into a colander and set the pot back on the stove.
- 6
Puree the roasted butternut squash. When the butternut squash is ready, remove it from the oven. Reserve about 1 to 1 ½ cups of the cubed butternut squash to the side for now and put the rest of the butternut squash in the large bowl of a food processor. Squeeze the roasted garlic out of its paper husks and add it to the food processor with the roasted squash. Add a good drizzle of extra virgin olive oil. Close the lid and pulse a few times, pouring 2 tablespoons of the pasta cooking water from the top opening, until the squash is pureed to a smooth and creamy consistency. If you feel like it’s too thick then add 1 tablespoon of pasta water at a time until you’ve reached the desired consistency.
- 7
Make the sauce. Transfer the pureed butternut squash to the pot where you cooked the pasta. Add the rosemary, nutmeg, and paprika, and the grated cheeses. Cook over medium-low, stirring regularly, and if needed, add a little more of the pasta cooking water or more extra virgin olive oil until the cheese is melted and the butternut squash is creamy and smooth to your liking.
- 8
Finish the dish. Add the pasta to the butternut squash sauce. Stir to combine and finish with more cheese if you like. Stir in the reserved roasted squash pieces. Divide the pasta among your friends and family and enjoy!
Butternut Squash Pasta
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a comforting, deeply flavorful pasta dish that celebrates the best of seasonal produce? This Butternut Squash Pasta is exactly what you need. It's a must-try for any butternut squash lover, delivering rich flavors and hearty satisfaction.
Why This Recipe Works
What truly sets this Butternut Squash Pasta apart is its brilliant use of roasted butternut squash. We don't just add squash; we roast it to deepen its natural sweetness and create an incredibly creamy, garlicky sauce. This method, combined with luscious chunks of roasted squash served right on top, ensures every bite is packed with layers of flavor and satisfying texture. It's also a fantastic showcase for roasted garlic, which mellows and sweetens to infuse the entire dish with aromatic goodness, delivering so much flavor and nutrients.
What to Expect
Prepare for a truly indulgent experience. You'll find a luxuriously creamy sauce, bright with the subtle sweetness of roasted butternut and the deep, mellow warmth of roasted garlic. The sauce clings beautifully to your chosen pasta, whether it's spaghetti or linguine, ensuring a harmonious bite every time. The addition of grated Pecorino Romano and Gruyere cheeses melts into the sauce, adding a complex salty and nutty note that perfectly balances the squash. Each forkful offers tender pasta, rich sauce, and delightful bites of soft, roasted butternut squash, making for a truly comforting and wholesome meal.
Customization & Variations
This recipe is wonderfully adaptable to your preferences:
- Pasta: Feel free to swap spaghetti or linguine for other long or short pasta shapes like fettuccine, penne, or rigatoni to change up the texture.
- Spices: Adjust the amounts of dried rosemary, nutmeg, and sweet paprika to suit your personal taste, making it more herbaceous, earthy, or smoky.
- Garlic: The recipe uses a whole head of garlic for maximum flavor; if you prefer a milder garlic note, you can reduce the amount slightly.
Serving & Context
This Butternut Squash Pasta is the perfect centerpiece for a cozy weeknight dinner or a delightful addition to any family meal. Its richness and depth of flavor make it incredibly satisfying on its own, though it pairs wonderfully with a simple green salad to complete the meal.