Creamy Roasted Garlic Butternut Squash Pasta
This is part two of my fall squash series, where I'm sharing my favorite squash recipes that trend on this website year after year! This creamy pasta made with seasonal veggies is a must have on your fall meal plan, it's made with roasted butternut squash, garlic, sweet potatoes, and onions and is so delicious! Keep reading for the recipe!
Creamy Roasted Garlic Butternut Squash Pasta
Yield: 4-6
Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M
This is part two of my fall squash series, where I'm sharing my favorite squash recipes that trend on this website year after year! This creamy pasta made with seasonal veggies is a must have on your fall meal plan, it's made with roasted butternut squash, garlic, sweet potatoes, and onions and is so delicious! Keep reading for the recipe!
Ingredients
Instructions
- Preheat oven to 425° degrees Fahrenheit and prepare a large baking sheet with parchment paper.
- On the baking sheet, toss squash, sweet potato, onion, and garlic with olive oil, thyme, oregano, red pepper, salt, and pepper. Wrap the garlic head in aluminum foil. Bake for 45-60 minutes, or until squash is lightly brown and cooked through.
- Add the cooked squash, onion, and garlic cloves to a blender or food processor, and then blend until smooth.
- In a large pot, cook pasta until it is al dente. Drain and reserve the pasta water for later.
- Add the sauce into the same pot with milk and parmesan cheese. Cook on medium heat, stirring often, until cheese has melted and sauce is bubbly. Add the reserved pasta water, 1 tablespoon at a time, until reached desired consistency.
- Return the cooked pasta to the pot and toss with the sauce and roasted sweet potatoes. Enjoy!
