Roasted Butternut Squash Pasta
Servings Prep Time
4people 10minutes
Cook Time Passive Time
1hour 40minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
1hour 40minutes
Ingredients
Instructions
  1. Place half of a medium-sized butternut squash on a parchment paper lined baking sheet skin side down. Drizzle with olive oil and add a sprinkle of kosher salt. Roast in a 425 degree oven for 40-50 minutes until the flesh is very tender and easily scooped out of it’s skin.
  2. In a medium-sized stovetop pot, over medium heat, sauté finely chopped scallions in a tablespoon of olive oil until soft and translucent (3-5 minutes). Add in roasted squash, cooking cream, grated parmesan, 1/2 cup water, a pinch of nutmeg, and ample kosher salt and pepper to taste. Whisk together and bring to a gentle boil. Let simmer for 10 minutes.
  3. Remove from heat. Using a hand-held immersion blender, blend until smooth and creamy.
  4. Pour sauce over cooked pasta (any kind will work, I used Penne) and toss until well combined. Stir in basil and pine nuts. Serve with additional parmesan and salt and pepper. Enjoy!

You'll love these recipes too!