Creamy Roasted Garlic Butternut Squash Pasta
Creamy Roasted Garlic Butternut Squash Pasta is a comforting and elegant dish that combines the natural sweetness of roasted butternut squash with mellow roasted garlic, tossed in a creamy sauce with pasta. Perfect for cozy nights, this vegetarian recipe is simple to prepare, versatile, and filled with warm, rich flavors that delight every bite.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Boiling, Blending
- Cuisine: American, Vegetarian
- Diet: Vegetarian (can be made Vegan and Gluten-Free by choosing gluten-free pasta and coconut milk)
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 8–10 whole garlic cloves, unpeeled
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (fettuccine, penne, or rigatoni recommended)
- 1 cup heavy cream or full-fat coconut milk
- 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for vegan option)
- 2 tablespoons fresh herbs (thyme or sage), chopped
Instructions
- Roast the Butternut Squash and Garlic: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then place the pieces and whole garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until the squash is tender and golden.
- Cook the Pasta: While the squash and garlic roast, bring a large pot of salted water to a boil. Cook your chosen pasta according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water for the sauce.
- Blend the Sauce: Let the roasted squash and garlic cool slightly. Squeeze the garlic cloves out of their skins and combine with the squash in a blender or food processor. Add heavy cream, Parmesan cheese, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to reach a creamy consistency.
- Combine and Heat: Pour the blended sauce into a saucepan and gently heat on low. Toss in the cooked pasta and stir well to ensure every piece is coated with the sauce. Add the fresh herbs and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve immediately, garnished with extra grated Parmesan, fresh herb leaves, and a drizzle of olive oil if desired.
Notes
- Cut squash into uniform pieces to ensure even roasting.
- Reserve pasta water to adjust sauce consistency and help sauce cling to pasta.
- Slightly undercook pasta to avoid mushiness when combined with sauce.
- Blend sauce thoroughly for a smooth, velvety texture.
- Use freshly grated Parmesan for best flavor and melting quality.
- For vegan version, substitute heavy cream with coconut milk and Parmesan with nutritional yeast or vegan cheese.
- Add protein such as grilled chicken, sautéed mushrooms, or crispy bacon if desired.
- Enhance with spices like chili flakes or cayenne for a gentle heat.
- Top with toasted walnuts or pine nuts for a crunchy texture contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: butternut squash pasta, roasted garlic pasta, creamy pasta, vegetarian pasta, comfort food, fall recipes, easy pasta recipe