Description
A cozy pasta dish featuring tender pasta coated in a silky, roasted butternut‑squash and tomato cream sauce — warm, comforting, and veggie‑forward.
Ingredients
- 1 medium butternut squash, peeled, seeded and cubed (about 4 cups)
- 1 medium onion, cubed
- 6 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1½ teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- 1½ cups cherry tomatoes, halved
- 12 ounces pasta of your choice
- 1 cup vegetable broth
- ¾ cup heavy cream
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F. On a parchment‑lined baking sheet, toss cubed butternut squash, onion, and garlic with olive oil, 1 teaspoon salt, ¼ teaspoon pepper, and half the red pepper flakes. Roast for 15 minutes.
- Add the halved cherry tomatoes to the baking sheet and roast an additional 5 minutes.
- Meanwhile, cook pasta in salted boiling water until al dente. Drain and set aside.
- Transfer the roasted vegetables to a blender; add the vegetable broth and the remaining red pepper flakes, and blend until smooth.
- Pour the blended sauce into a skillet over medium‑low heat; season with the remaining salt and pepper.
- Stir in the heavy cream and grated Parmesan until the sauce is creamy and smooth.
- Add the cooked pasta, fold gently to coat evenly in the sauce, warm through for a couple of minutes, then serve immediately.
Notes
- Feel free to add fresh herbs — sage, basil, or parsley — for freshness and aroma.
- Swap pasta shape depending on what you have; rigatoni, penne, or shells all work well to catch the sauce.
- To lighten it up: replace part (or all) of the heavy cream with extra broth.
- Add extra veggies such as sautéed spinach or roasted bell peppers for more texture and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting + stovetop
- Cuisine: Comfort / Italian-style
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 610mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg
