Description
Creamy, comforting honey nut squash pasta made with roasted squash, garlic, cream, and parmesan. A cozy, flavorful dish perfect for chilly evenings.
Ingredients
Scale
- 1 medium Honey Nut Squash, peeled and cubed
- 12 oz rigatoni or pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
- Fresh sage (optional), chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Toss cubed honey nut squash with olive oil, salt, and pepper. Spread on the sheet pan and roast for 25–30 minutes until tender and caramelized.
- While the squash roasts, sauté onion and garlic in a skillet with olive oil until soft and fragrant.
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a blender, combine roasted squash, sautéed onion and garlic, broth, and cream. Blend until smooth.
- Pour sauce into a skillet, stir in parmesan, and heat gently over low heat.
- Add cooked pasta and a splash of reserved pasta water. Stir to coat evenly. Adjust salt and pepper as needed.
- Garnish with chopped sage and extra parmesan before serving.
Notes
- Reserve pasta water to adjust sauce consistency.
- Add a pinch of chili flakes for extra heat.
- Use nutritional yeast and oat milk for a vegan version.
- Sauce can be made ahead and frozen up to one month.