Description
This creamy Butternut Squash Pasta is a comforting dish that brings together the natural sweetness of roasted squash, shallots, and garlic, blended into a rich and velvety sauce with cream, chicken broth, and Asiago cheese. Tossed with spaghetti and garnished with fresh rosemary and sage, this recipe offers a perfect balance of flavors for a cozy dinner.
Ingredients
Units
Scale
- Vegetables and Herbs:
- 1 medium butternut squash, peeled and cubed
- 2 shallots, peeled
- 3–4 garlic cloves (or a whole head if desired)
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- Olive oil for roasting
- Seasonings:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Pasta and Liquids:
- 1 pound spaghetti (or your favorite pasta)
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup heavy cream
- Reserved pasta water (as needed)
- Cheese:
- 1 cup Asiago cheese, grated (Parmesan or Pecorino Romano also work)
Instructions
- Roast the Vegetables:
Preheat your oven to 400°F. Toss the butternut squash and shallots with olive oil, rosemary, sage, salt, and pepper on a sheet pan. Wrap the garlic in foil and place it on the pan. Roast for 25-30 minutes until tender and caramelized. - Cook the Pasta:
While the vegetables roast, cook the spaghetti according to package instructions. Reserve 1 cup of pasta water before draining. - Blend the Sauce:
Transfer the roasted vegetables and garlic to a blender. Add ½ cup of reserved pasta water, chicken broth, heavy cream, and smoked paprika. Blend until smooth and creamy, adding more pasta water for a thinner consistency. - Combine Pasta and Sauce:
Toss the cooked pasta with the sauce in a large pot. Stir in half of the Asiago cheese until melted. Adjust the thickness with more pasta water if needed. - Serve:
Plate the pasta and sprinkle with the remaining cheese and fresh herbs. Serve warm with garlic bread or a side salad.
- Category: Dinner