Learn how to make butternut squash pasta, and serve with a whole-grain roll or garlic bread.
Then they’re combined with cream, broth, and cheese for a savory, ultra satisfying dinner.
Once they’re finished, they’re blended quickly into a sauce and added to freshly-cooked spaghetti.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Kind Of Pasta Is Best For Butternut Squash Pasta?
Just be sure to use a full pound of pasta.
Can I Use Other Kinds Of Squash For This Recipe?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Honeynut oracorn squashwould both work well in this pasta sauce.
Spread into an even layer on a large rimmed baking sheet.
Place garlic cloves in a piece of heavy-duty aluminum foil and drizzle with 1 teaspoon olive oil.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Wrap foil around garlic, and place on baking sheet.
Roast 30-35 minutes or until vegetables are very tender.
Before draining the pasta, measure out 1/2 cup pasta water and set aside.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Blend sauce:
Once the vegetables are tender, transfer to a blender.
Squeeze roasted garlic from the skins and add to blender.
Add chicken broth, heavy cream, 2 tablespoons reserved pasta water, and smoked paprika.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove center top of the blender and cover with a towel to let steam escape.
Blend sauce until smooth.
Toss until coated and turn heat to low.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If needed, add more pasta water, 1 tablespoon at a time, to loosen the sauce.
Add 1/2 cup cheese and stir until melted.
Serve sprinkled with remaining 1/4 cup cheese and garnished with more chopped herbs.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
