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Creamy Roasted Garlic Butternut Squash Pasta

A rich and comforting pasta dish made with roasted butternut squash, caramelized garlic, and a silky cream sauce blended to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz pasta fettuccine, penne, or rigatoni
  • 1 butternut squash peeled and cubed
  • 1 bulb garlic top sliced off
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 1 cup pasta water reserved
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp nutmeg optional
  • 6-8 leaves fresh sage

Equipment

  • Baking sheet
  • Blender or food processor
  • Large pot
  • Large skillet

Method
 

  1. Preheat oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper.
  2. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on the baking sheet.
  3. Roast squash and garlic for 25–30 minutes until squash is tender and caramelized.
  4. Cook pasta in salted boiling water until al dente, reserving 1 cup pasta water before draining.
  5. In a skillet sauté chopped onion in olive oil for 4–5 minutes until soft.
  6. Squeeze roasted garlic cloves into the skillet with the onions.
  7. Blend roasted squash, garlic, onions, cream, nutmeg, salt, and pepper until smooth.
  8. Pour sauce back into skillet, simmer for 3–5 minutes, and stir in parmesan cheese.
  9. Add cooked pasta and toss with sauce, adding reserved pasta water as needed.
  10. Serve hot with extra parmesan, fresh sage, and cracked black pepper.

Notes

Roasting the squash deeply enhances the flavor of the sauce. Add pasta water gradually to reach the perfect creamy consistency.