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Roasted butternut squash pasta

Butternut squash is roasted along with onion and garlic until caramelized. The roasted butternut squash pasta sauce is creamy and silky smooth. To give some crunch while serving top the butternut squash pasta with seasoned crispy parmesan breadcrumbs.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 5 servings
Calories 553kcal
Author Subhasmita

Ingredients

  • 250 grams Dry Pasta
  • 1 medium Butternut Squash
  • 1 medium Onion
  • 5-6 cloves Garlic
  • 2 tablespoons Olive oil
  • 2-3 sprigs Fresh Rosemary
  • 1 cup heavy cream
  • 1 cup Chicken stock
  • Salt and pepper to taste
  • pinch of nutmeg

For Crunchy Breadcrumb topping

  • ½ cup Panko Breadcrumbs
  • cup Grated Parmesan Cheese
  • 1 teaspoon Garlic
  • 1 tablespoon Salted Butter
  • 1 teaspoon chopped rosemary

Instructions

Roasted Butternut Squash Pasta Sauce

  • Peel and chop the butternut squash into 1-inch cubes.
  • In a large baking tray add chopped butternut squash, roughly chopped onion, Rosemary sprigs, and whole garlic cloves. Generously season with ground black pepper and salt. Drizzle oil. Toss everything together.
  • Bake in a pre-heated oven for 30-35 minutes @ 400 °F (200 °C).
  • The squash should be soft, tender, and caramelized.
  • Shift everything from the baking tray to a blender (Add only one sprig of rosemary and discard the rest).
  • Add chicken stock and cream to the blender. Blend until smooth.
  • While the butternut squash is in the oven, bring a big pot of water to boil. Season with salt. Cook pasta as per package instructions.

Parmesan Breadcrumb Topping

  • In a skillet, melt butter. Add minced garlic and saute for 30 seconds.
  • Add breadcrumb to the pan along with chopped rosemary. Fry breadcrumbs until light golden brown and crispy.
  • Let the breadcrumb cool completely and add parmesan. Mix.

Roasted Butternut Squash Pasta

  • Add butternut squash sauce to cooked pasta and a pinch of nutmeg. Gently mix with a spatula. Add reserved pasta cooking water to get the desired sauce consistency.
  • Serve with a good topping of crunchy breadcrumbs.

Notes

  • While Baking line the baking tray with foil or parchment paper for easy clean up.

Nutrition

Serving: 1serving | Calories: 553kcal | Carbohydrates: 70g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 58mg | Sodium: 189mg | Potassium: 806mg | Fiber: 6g | Sugar: 8g | Vitamin A: 16683IU | Vitamin C: 35mg | Calcium: 149mg | Iron: 3mg