roasted butternut squash pasta
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Roasted Butternut Squash Pasta

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 50 mins
Course: Main Dish
Servings: 4 people
Author: Bri @ monday sunday kitchen


  • 2 tbsp olive oil
  • 1/2 a medium-sized butternut squash roasted
  • 2-3 scallions finely chopped
  • 1/2 cup 15% cooking cream
  • 1/2 cup water
  • pinch of nutmeg
  • kosher salt and pepper to taste
  • 1/4 cup fresh basil finely chopped
  • 4 tbsp pine nuts
  • finely grated parmesan reggiano to serve
  • 375 grams penne pasta 1 box


  • 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.
  • 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.
  • Remove from heat. Using a hand-held immersion blender, blend until smooth and creamy.
  • 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!