Creamy Butternut Squash Pasta
371kcal
Ingredients
- 1 large butternut squash (approximately 2 cups of squash)
- 4 shallots diced
- 1 small head of garlic
- 2 tablespoon olive oil
- 2 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon fresh sage
- 1 teaspoon thyme
- salt and pepper to taste
- 300 g pasta + 200ml reserved pasta water
Method
- Preheat your oven to 200 C | 395 F
- Cut your butternut squash in half lengthways, then scoop out the seeds (using an ice cream scoop makes this process much easier!).1 large butternut squash
- Add your butternut squash, and the head of garlic to a baking tray, then drizzle over 1 tablespoon of the olive oil, plus a sprinkle of salt, and pepper.1 small head of garlic, 1 tbsp olive oil, salt and pepper to taste
- Roast for around 30 - 45 minutes (depending on how big your squash is!)
- Meanwhile, roughly slice the shallots and saute them in the remaining olive oil until soft and fragrant.4 shallots, 1 tbsp olive oil
- Remove the squash and garlic from the oven and allow to cool for 10 minutes or so. When they are cool enough, remove the garlic from the skin (this should be easy to squeeze out!) and scoop the butternut squash flesh out from the skins.
- Meanwhile, cook your pasta according to the package instructions and reserve 1 cup of the starchy pasta water.300 g pasta + 200ml reserved pasta water
- Add the garlic cloves (I use 3 - 4 roast cloves) and about 2 cups of the roasted butternut squash flesh into a food processor or blender with the shallots, and blend into a smooth and creamy sauce.
- Add the pasta sauce back to your pan and stir in the seasonings and nutritional yeast. Taste and season according to your tastes.2 tbsp nutritional yeast, 1 tsp smoked paprika, 1 tsp fresh sage, 1 tsp thyme
- Stir in the pasta and 150ml of the reserved pasta water - adding more if necessary. Cook until the pasta is fully coated and the sauce is thick and silky.
- Top with a drizzle of olive oil, a sprinkle of black pepper, and a few chilli flakes for a litle extra spice.
Nutrition
Serving1gCalories371kcalCarbohydrates68gProtein10gFat9gSaturated Fat1gPolyunsaturated Fat6gSodium593mgFiber8gSugar17g
Notes
If you can’t find a fresh butternut squash to roast, frozen cubed butternut squash will also work. Measure out approximately 2 cups to ensure you use the correct quantity.
You could also cook the butternut squash and garlic in the same pan as the shallots, but you’ll need to stir the pan often and the flavor may not come out as rich as it does when you roast the squash.
A pumpkin is also a good substitute for a butternut squash, delivering the same creamy flavor.