Butternut Squash Pasta Roasted Garlic: A Delicious & Easy Recipe

Butternut Squash Pasta with Roasted Garlic: Prepare to be amazed by this creamy, dreamy pasta dish that’s bursting with flavor and surprisingly simple to make! Imagine twirling your fork around perfectly cooked pasta, coated in a velvety smooth sauce made from sweet roasted butternut squash and fragrant roasted garlic. It’s autumn comfort food at its finest, and trust me, you’ll want to make this recipe again and again.

Butternut squash has been a culinary staple in North America for centuries, with indigenous populations cultivating it long before European colonization. Its versatility and naturally sweet flavor have made it a beloved ingredient in countless dishes, from soups and stews to pies and, of course, pasta! Roasting the squash and garlic together intensifies their flavors, creating a depth that elevates this dish to something truly special.

What’s not to love about butternut squash pasta with roasted garlic? The combination of sweet and savory is irresistible, and the creamy texture is incredibly satisfying. Plus, it’s a relatively healthy and easy meal to prepare, making it perfect for busy weeknights or cozy weekend dinners. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to impress. Get ready to experience the magic of roasted vegetables transformed into a delectable pasta sauce!

this RECIPE

Ingredients:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 head of garlic
• 1/4 cup olive oil, plus more for drizzling
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and freshly ground black pepper to taste
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1/2 cup vegetable broth
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped, for garnish
• Red pepper flakes (optional), for serving

Roasting the Butternut Squash and Garlic

Okay, let’s get started! The first thing we need to do is roast our butternut squash and garlic. Roasting them brings out their natural sweetness and creates a wonderfully complex flavor that’s just perfect for this pasta dish.

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put anything in. This ensures even cooking and prevents the squash from getting soggy.
2. Prepare the butternut squash. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Try to keep the pieces relatively uniform in size so they cook evenly.
3. Prepare the garlic. For the garlic, we’re going to roast the whole head. Cut off the top of the garlic head, exposing the individual cloves. Don’t worry about peeling them individually; the roasting process will make them soft and easy to squeeze out later.
4. Season the squash and garlic. In a large bowl, toss the cubed butternut squash with 1/4 cup of olive oil, dried thyme, dried sage, salt, and pepper. Make sure the squash is evenly coated with the oil and spices. Place the squash in a single layer on a baking sheet. Drizzle the cut side of the garlic head with a little olive oil and wrap it loosely in aluminum foil. Place the foil-wrapped garlic on the same baking sheet as the squash.
5. Roast the squash and garlic. Roast in the preheated oven for 30-40 minutes, or until the butternut squash is tender and slightly caramelized. The garlic should be soft and fragrant. Check the squash halfway through and toss it around to ensure even browning.
6. Cool slightly. Once the squash and garlic are roasted, remove them from the oven and let them cool slightly before handling.

Making the Butternut Squash Sauce

While the squash and garlic are roasting, you can get started on cooking the pasta. Once the roasted vegetables are cool enough to handle, we’ll turn them into a creamy, flavorful sauce.

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Squeeze out the roasted garlic. Once the garlic is cool enough to handle, carefully squeeze the roasted garlic cloves out of their skins into a bowl. They should be soft and easily come out.
3. Blend the sauce. In a blender or food processor, combine the roasted butternut squash, roasted garlic, vegetable broth, and heavy cream (if using). Blend until smooth and creamy. If the sauce is too thick, add a little more vegetable broth or pasta water to thin it out to your desired consistency.
4. Season the sauce. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that the Parmesan cheese will also add saltiness, so don’t over-salt the sauce at this stage.

Combining the Pasta and Sauce

Now for the best part – bringing everything together! This is where the magic happens, and you’ll start to see (and smell!) the deliciousness of this dish.

1. Combine pasta and sauce. Add the cooked and drained pasta to the blender or the pot you cooked the pasta in. Pour the butternut squash sauce over the pasta and toss to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
2. Add Parmesan cheese. Stir in the grated Parmesan cheese. The cheese will melt into the sauce, adding richness and flavor.
3. Simmer briefly. Place the pot over low heat and simmer for a few minutes, allowing the flavors to meld together. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Serving and Garnishing

Almost there! Now it’s time to plate up this beautiful and flavorful butternut squash pasta. A few simple garnishes will elevate the dish and make it even more appealing.

1. Serve immediately. Serve the butternut squash pasta immediately in bowls.
2. Garnish. Garnish with fresh chopped parsley and a sprinkle of red pepper flakes (if desired).
3. Add extra Parmesan. Offer extra grated Parmesan cheese at the table for those who want to add even more cheesy goodness.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Add protein: Grilled chicken, sausage, or shrimp would be delicious additions to this pasta dish.
• Make it vegan: Omit the heavy cream and Parmesan cheese. You can use nutritional yeast for a cheesy flavor.
• Add vegetables: Sautéed spinach, kale, or mushrooms would be great additions to the sauce.
• Use different pasta: Feel free to use your favorite type of pasta. Penne, rigatoni, fusilli, and farfalle all work well.
• Roast other vegetables: Consider roasting other vegetables along with the butternut squash, such as Brussels sprouts or carrots.
• Make it ahead: The butternut squash sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and toss it with the cooked pasta when you’re ready to serve.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a comforting, flavorful, and relatively easy dish to make. The combination of roasted butternut squash, garlic, and Parmesan cheese is simply irresistible. Bon appétit!

Conclusion:

This Butternut Squash Pasta with Roasted Garlic isn’t just another pasta dish; it’s a warm hug on a plate, a celebration of autumnal flavors, and a surprisingly simple weeknight meal that will impress even the pickiest eaters. The sweetness of the butternut squash, deepened by the roasting process, perfectly complements the mellow, almost caramelized notes of the roasted garlic. Trust me, the aroma alone while it’s baking is worth the effort! It’s a symphony of flavors that dance on your palate, leaving you wanting more. This recipe is a must-try because it’s:

• Deliciously comforting: Perfect for cozy evenings.
• Surprisingly easy: Minimal effort, maximum flavor.
• Versatile: Adaptable to your dietary needs and preferences.
• A crowd-pleaser: Guaranteed to impress family and friends.

But the best part? It’s incredibly versatile! Feel free to experiment with different types of pasta. I personally love using rigatoni or penne because their ridges hold the sauce beautifully, but farfalle (bow tie pasta) or even a gluten-free option like lentil pasta would work wonderfully. For a richer, creamier sauce, stir in a dollop of mascarpone cheese or a splash of heavy cream at the end. If you’re looking to add some protein, grilled chicken, shrimp, or even crispy pancetta would be fantastic additions. A sprinkle of toasted pumpkin seeds or chopped walnuts adds a delightful crunch and enhances the nutty flavors of the butternut squash.

And don’t be afraid to play around with the spices! A pinch of red pepper flakes will add a subtle kick, while a dash of nutmeg will enhance the warmth of the dish. For a more savory flavor profile, try adding a teaspoon of dried sage or thyme to the roasting vegetables.

Serving suggestions? This Butternut Squash Pasta with Roasted Garlic is delicious on its own, but it also pairs perfectly with a simple side salad. Arugula with a lemon vinaigrette would provide a refreshing contrast to the richness of the pasta. You could also serve it with a crusty loaf of bread for soaking up every last bit of that delicious sauce. For a truly special occasion, consider serving it as a starter before a roasted chicken or a hearty stew.

I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed winner that will become a staple in your kitchen. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Butternut Squash Pasta with Roasted Garlic.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you served it with, and most importantly, what you thought of the flavor. Did you add any extra ingredients? Did you find a new favorite pasta shape to use? Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes. Happy cooking!