Butternut Squash & Roasted Garlic Pasta

Butternut squash & roasted garlic pasta is the ultimate thanksgiving / fall dish! This recipe is warm, cozy and can also be turned into a soup!

By @everything_delish

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 small butternut squash
• 1 whole white onion
• 1 tbsp olive oil
• 1 to taste salt
• 1 to taste pepper
• 2 whole garlic bulbs
• 1 drizzle olive oil
• 1 to taste salt
• 1 to taste pepper
• 3 sprigs rosemary sprigs
• 1 can coconut milk
• 2 cups veggie broth
• 1 to taste salt
• 1 to taste pepper
• 1 box pasta
• 1 pot water
• 0.5 cup Parmesan cheese
• 1 to taste salt
• 1 to taste pepper
• 0.5 cup Parmesan cheese
• 1 to taste black pepper

Instructions

1. Preheat oven to 450F degrees. Line a large baking sheet with parchment paper and set aside.
2. Halve butternut squash and peel. Cut into cubes and scrape out the seeds. Add to a baking sheet with onions. Drizzle 1 tbsp of olive oil over top and salt & pepper.
3. Add garlic bulbs to baking sheet and drizzle each head of the garlic with olive oil, salt & pepper. Add rosemary to the baking sheet and roast for 40-45 minutes. Check halfway and move veggies around.
4. Add roasted butternut squash and onions to a blender, squeeze in roasted garlic once cooled and add in coconut milk, veggie broth and salt & pepper. Blend for 40-45 seconds until combined.
5. Bring a large pot of water to boil, once boiled add pasta and cook according to box instructions. Reserve 1/2 cup - 1 cup of pasta water.
6. Heat a large saucepan over low-med heat and add sauce to the pan. Grate in 1/2 cup Parmesan cheese, season with salt & pepper.
7. Once pasta is boiled, add pasta directly into the sauce. Add in pasta water as needed. Season and plate. Garnish with black pepper and Parmesan cheese. Serve and enjoy!