Butternut Squash Pasta Recipe

🧂 Ingredients

• ½ large butternut squash

  peeled and cut into medium cubes
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 oz butter

  28 grams
• 1 clove garlic

  minced or grated
• ½ cup Panko breadcrumbs

  or gluten-free alternative
• 1 teaspoon dried thyme
• ¼ teaspoon salt
• 12 oz rigatoni pasta

  330-340 grams
• 1 teaspoon salt
• 1.5 oz butter

  45-50 grams
• 3 cloves garlic

  minced or grated
• ½ cup heavy cream

  or half and half could be used
• ⅔ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• ½ teaspoon white pepper

  or black could be used
• ½ cup pasta water

  about 150 ml
• 1 cup cooked pumpkin

  cubed, roasted

Instructions

• 1 Preheat the oven to 395 F / 200 C.
• 2 Roast Butternut Squash. Peel and cut the squash into medium cubes. Grease a flat
  baking tray/sheet and toss the squash cubes in a little olive oil and salt.
  Roast for 35 minutes at 395 F.
• 3 Make the crumbs. Heat a small pan over medium-high heat. Melt the butter and
  stir in the garlic for 10 seconds. Add the breadcrumbs, dried thyme and salt and
  stir. Cook, stirring frequently, until golden brown. These are easy to burn so
  keep an eye on them. Remove from heat and set aside.
• 4 Cook Pasta.
  
  Add the pasta to a large pot of boiled water along with 1 teaspoon of salt. Stir
  and cook to al dente, as per pasta instructions.
• 5 Once cooked, scoop ½ cup to 1 cup of pasta water into a bowl and strain the
  rest. Set pasta aside.
• 6 Make the butternut squash pasta sauce.
  
  Add the ½ cup of pasta water to a jug or a tall bowl along with 1 cup of tightly
  packed roasted butternut squash. Puree using an immersion blender stick or you
  can do this in a blender/food processor. Set aside.
• 7 In a large, deep saucepan, heat butter over medium heat. Add the garlic and stir
  until aromatic and slightly golden. Sprinkle in the nutmeg and white pepper and
  stir. Add the cream, pumpkin puree and grated Parmesan. Stir until melted. Taste
  and season with a little extra salt. Cook for about 2 minutes, stirring
  frequently. The sauce will thicken slightly.
• 8 Finish the pasta.
  
  Add the cooked pasta to the sauce and fold through. Then add the remaining
  butternut squash cubes and stir through the pasta and sauce. Top the pasta with
  garlic crumbs, you can reserve some to garnish individual servings. You can also
  top with more Parmesan cheese and some thyme.
• 9 Serve while hot and creamy!

Nutrition Info