This Creamy Butternut Squash Pasta is incredibly comforting and so simple. The whole family will be asking for more!
Happy Hump Day guys! 🙂
So we’re half way through the week and although the weekend is not too far away (Ugh long lie very much needed) I’m still in need a big bowl of something comforting and delicious to curl up on the couch with to get me through the next couple days and this Creamy Butternut Squash Pasta is just the thing I’m looking for.
I could quite happily eat this all Autumn long. I love the early dark evenings at this time of year it makes me feel all cozy being wrapped up inside with the fairy lights and candles twinkling around the fireplace while the wind is howling and the rain is battering off the windows. On nights like that there’s nothing better than a big bowl of yummy pasta!
Let your mouth water…..
What I love about this easy pasta dish is that it’s so creamy and indulgent but incredibly light and definitely very moreish. The creaminess comes from the sweet roasted butternut squash that’s blended with a dash of cream (a tiny weeny amount) before being tossed through the penne pasta.
The creamy sauce has such an incredible flavour and it couldn’t be easier to make. I roast butternut squash with some garlic, chili flakes, dried oregano and paprika.
Once it’s roasted to perfection (around 30 minutes) It’s then blended with a dash of cream and Parmesan, ohhh it’s so good.
Then it’s tossed through the freshly cooked penne pasta and that’s it done! A speedy midweek meal that’s not only delicious but inexpensive and we all love that, don’t we?
Have you tried any of my recipes? Then let me know how you got on in the comments below 🙂
SAVE FOR LATER
- 380 g (~3 1/4 cups) Penne pasta
- 500 g (~1.1 lbs ) butternut squah
- 4 cloves large garlic
- 1/2 tsp chili flakes plus extra for garnish ( if desired)
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 2 tbsp cream
- 20 g (~1/4 cup ) freshly grated parmesan plus extra for garnish
- salt and pepper to season
- 1 tbsp olive oil
- small handful of basil to garnish
Pre-heat the oven to 180°C/350F/gas mark 4.
Cut the squash into rough medium sized chunks and remove the skin. Add to a baking tray with the garlic, chili flakes, paprika, oregano and a little salt and pepper. Add the olive oil and rub over the squash with your hands so the squash and garlic are evenly coated in the spices.
Roast in the over for around 30 minutes until the squash and garlic are soft, toss half way through.
After 20 minutes of roasting the squash bring a large pot of salted water to the boil. Add the penne and cook according to instructions until al dente, drain.
Once the squash is cooked place in a food processor. Squeeze the garlic out of their skins and add that to the squash. Blitz until it's smooth then add the cream and parmesan, blitz until smooth and creamy. Add extra salt if required.
Toss the sauce through the cooked penne until evenly coated in the sauce. Serve in bowls with an extra shaving of parmesan, chili flakes (if desireand basil.
Please not this recipe was tested and developed in metric measurements all imperial measurements are an approximate.