Creamy Roasted Butternut Squash and Walnut Spaghetti
A creamy rich and decadent butternut sauce, perfectly balanced between sweet and savory and sprinkled with a little parmesan cheese. You simply cannot go without making this dish at least once this fall season!
Ingredients
- 1 butternut squash whole or cubed
- 1 shallot
- 3 clove garlic
- ½ cup walnuts toasted
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 cup water
- ¾ lb tagliatelle or pasta of choice
- ⅓ cup grated parmesan
- ¼ cup whole milk
- ½ cup reserved pasta water
Instructions
- Preheat oven to 400 degrees. Place walnuts on baking sheet and roast for about 5 minutes, until just fragrent
- Remove top and bottom of butternut squash and cut in half lengthwise. Scrape out seeds and stringy bits and discard. Place skin side down on baking sheet with quartered shallot, and 3 smashed cloves of garlic. Drizzle with about 1 tbsp of olive oil and season with salt and pepper.
- Roast in oven for 40-50 minutes, until flesh is easily pierced with a fork.
- Remove baking sheet from oven and let cool about 10 minutes before scraping the cooked squash out of the skin.
- When cool enough to handle, scrape squash away from outer shell and into a food processor. Add the roasted garlic and shallot and walnuts. Cover and puree, gradually adding about 1 cup of water through the top to smooth consistency.
- Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- Add pureed squash mixture and milk to large saucepan (large enough to add cooked pasta to eventually) and keep warm over low heat, stirring often. Stir in the parmesan cheese. And then add pasta to the warm sauce.
- Consider the consistency, and add the reserved pasta water to thin out the sauce. Amount of water will depend on your preference, but you will probably need at least a half cup.
- Adjust seasoning to taste with salt and pepper
- Divide the pasta among plates and top with additional parmesan, salt and pepper if desired. Eat and enjoy!
Notes
Nutrition Facts are estimates!
Nutrition
Calories: 394kcalCarbohydrates: 58gProtein: 13gFat: 13gSaturated Fat: 3gCholesterol: 54mgSodium: 304mgPotassium: 662mgFiber: 5gSugar: 5gVitamin A: 13387IUVitamin C: 27mgCalcium: 165mgIron: 2mg
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