Roasted Butternut Squash Pasta (5 Ingredients!)

Name: Roasted Butternut Squash Pasta (5 Ingredients!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 cups peeled and diced butternut squash (You want them in about 1/2-inch to 1-inch pieces); 1 tbsp olive oil; 3/4 tsp salt, divided; 1/8 tsp cracked black pepper; 12 oz linguine; 1/2 cup half and half; 1 - 1 1/2 cups pasta water; 3/4 cup grated Parmesan cheese, plus more for garnish

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
491 kcal
Course
Main Course
Cuisine
Italian

Roasted Butternut Squash Pasta (5 Ingredients!)

Amy Matthews

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This Roasted Butternut Squash Pasta is creamy, cheesy, and SO delicious. Packed with roasted butternut squash, lots of parmesan cheese, and just a touch of cream, this is an easy dinner you'll come back to time and time again this fall!

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Ingredients

Servings

2 cups peeled and diced butternut squash (You want them in about 1/2-inch to 1-inch pieces)
1 tbsp olive oil
3/4 tsp salt, divided
1/8 tsp cracked black pepper
12 oz linguine
1/2 cup half and half
1 - 1 1/2 cups pasta water
3/4 cup grated Parmesan cheese, plus more for garnish

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Instructions

Preheat oven to 375 degrees.
Place the diced squash on a small baking sheet. Drizzle with olive oil. Use hands to coat the squash in the oil. Sprinkle with 1/2 tsp salt and pepper, toss again. Spread the squash evenly on the baking sheet. Roast for 15 minutes or until soft.
Fill a large skillet with water. Bring to a boil. Season liberally with salt, it should taste as salty as the sea. Add the fresh pasta, and cook for a few minutes less than the package says (we will finish cooking the pasta in the sauce later). Alternatively, you could use 12 ounces of dried pasta, but you will need to cook them in a large pot and cook just under aldente. Reserve 2 cups of pasta water and drain the pasta leaving the skillet empty.
Once the squash is done roasting, transfer to a blender along with 1/2 cup of half and half and 1/2 cup starchy pasta water. Blend until smooth and pour back into the skillet you cooked the pasta in.
Whisk in another 1/2 cup of starchy pasta water and remaining 1/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer for 1-2 minutes and then turn the heat down to low. Add the cooked pasta along with the parmesan cheese and toss to combine. Add another 1/2 cup of pasta water to loose the sauce up even more. Continue to toss the pasta until the cheese has melted. If needed, add more pasta water to get to desired sauce consistency. (I used 1 1/2 cups total.)
Season to taste with salt and pepper. Garnish with parmesan cheese.

Nutrition Information

Show Details

Serving 1serving Calories 491kcal (25%) Carbohydrates 74g (25%) Protein 19g (38%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 24mg (8%) Sodium 764mg (32%) Potassium 493mg (14%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 7695IU (154%) Vitamin C 15mg (17%) Calcium 310mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 491 kcal

% Daily Value*

Serving	1serving
Calories	491kcal	25%
Carbohydrates	74g	25%
Protein	19g	38%
Fat	13g	20%
Saturated Fat	6g	30%
Cholesterol	24mg	8%
Sodium	764mg	32%
Potassium	493mg	10%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	7695IU	154%
Vitamin C	15mg	17%
Calcium	310mg	31%
Iron	2mg	11%