Ingredients
Scale
Gather these ingredients for a meal that feels like a warm embrace:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound pasta (fusilli or penne work great)
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Fresh sage leaves for garnish (optional)
If you don’t have Parmesan on hand, feel free to substitute with Pecorino Romano. And if heavy cream isn’t your thing, a splash of milk or a dollop of Greek yogurt can do the trick.
Instructions
- Preheat your oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the squash for 25-30 minutes, until tender and slightly caramelized. This roasting step is where the magic happens, infusing the squash with a deep, sweet flavor.
- While the squash is roasting, cook the pasta according to package instructions and drain, reserving 1 cup of pasta water.
- In a large skillet over medium heat, sauté the minced garlic in a bit of olive oil until fragrant, about 1 minute.
- Add the roasted squash to the skillet. Mash it lightly with a fork, then stir in the heavy cream, Parmesan cheese, and nutmeg.
- Combine the cooked pasta with the sauce, tossing everything together. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
- Serve hot, garnished with fresh sage leaves if desired. Enjoy the satisfaction of a meal well done, and the joy of sharing it with those you love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Butternut squash pasta, recipe, cooking, food