Description
This cozy and vibrant pasta dish reimagines the classic white sauce by blending the sweet, nutty essence of oven-roasted butternut squash with rich heavy cream and salty parmesan. It is a luxurious, golden-hued comfort food that is as nutritious as it is indulgent, perfect for both busy weeknights and sophisticated dinner parties.
Ingredients
1 whole (2-pound) Butternut Squash, peeled, seeded, and cut into cubes
1 tablespoon Olive Oil
Kosher Salt and Ground Black Pepper, for seasoning
1 pound Spaghetti or preferred pasta
1/2 cup Water
1 cup Heavy Whipping Cream
1 cup Parmesan cheese, freshly grated (plus extra for garnish)
Fresh Parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Spread cubed butternut squash on a sheet pan in a single layer.
Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20 minutes until tender.
Boil a pot of salted water and cook your pasta according to package instructions.
Transfer the roasted squash to a blender, add 1/2 cup water, and blend until completely smooth.
In a large skillet over medium heat, combine the pureed squash and heavy whipping cream.
Stir in the grated Parmesan cheese until melted and the sauce thickens.
Toss the cooked pasta with the creamy sauce, coating evenly.
Serve warm, garnished with extra parmesan and fresh chopped parsley.
Notes
Ensure the squash is cut into uniform cubes for even roasting. If the sauce is too thick, add a splash of the pasta cooking water to reach your desired consistency.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 65mg