Description
A velvety, rich, and comforting pasta dish featuring roasted butternut squash blended into a smooth, creamy sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled and cut into 2-inch cubes (about 4 cups)
- 2 shallots, halved
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 ½ cup chicken stock (or vegetable stock for vegetarian)
- 1 lb spaghetti (or pasta of choice)
- ½ cup heavy cream (or full-fat coconut milk for dairy-free)
- Pinch of ground nutmeg
- Kosher salt and freshly cracked black pepper, to taste
- Grated pecorino cheese, for serving
- Fresh herbs like thyme, basil, chives, or parsley
Instructions
- Roast the Butternut Squash
- Preheat the oven to 425°F (220°C).
- Arrange the squash, shallots, and garlic on a baking sheet lined with parchment paper.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25-30 minutes until fork-tender.
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente, then drain, reserving ½ cup of pasta water.
- Make the Sauce
- Transfer the roasted squash, garlic, and shallots to a blender.
- Add chicken stock and blend until smooth.
- Pour in heavy cream and add a pinch of nutmeg. Blend again.
- Adjust seasoning with salt and pepper.
- Combine & Serve
- Toss the cooked pasta with the sauce, adding reserved pasta water as needed for consistency.
- Serve with grated pecorino cheese and fresh herbs.
Notes
- Make it dairy-free by using coconut milk instead of heavy cream.
- Use gluten-free pasta for a gluten-free option.
- Add protein with grilled chicken, shrimp, or crispy pancetta.
- Store sauce separately for best reheating results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting & Blending
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg