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Creamy Roasted Garlic Butternut Squash Pasta
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Creamy Roasted Garlic Butternut Squash Pasta - Hearty Food Ideas

Gather ‘round, pasta lovers! Today, I’m excited to share a dish that’s cozy yet sophisticated: creamy roasted garlic butternut squash pasta. Imagine the warmth of home while you enjoy each mouthful of this comfort food. 
Whether you’re trying to impress guests or simply treat yourself, this recipe delivers. It's rich, creamy, and oh-so-satisfying.
From the first bite, the roasted garlic mingles with the sweetness of butternut squash and the savory depth of the creamy sauce. As a registered dietitian and food enthusiast, I believe in food that not only delights the palate but also nourishes the body. 
And this dish does just that. So let’s embark on this culinary journey, bringing together wholesome ingredients and easy-to-follow steps.
Course Dinner
Cuisine Italian
Keyword creamy roasted garlic butternut squash pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 545kcal

Ingredients

Optional Toppings:

  • Chopped nuts of your choice, toasted
  • Extra roasted butternut squash cubes
  • Sprinkles of red pepper flakes
  • Fresh parsley, chopped
  • 1 package organic rigatoni pasta You can substitute with any pasta shape you prefer; Check Notes for gluten-free option

Roasted Butternut Squash:

  • 2 cups diced roasted butternut squash

Creamy Sauce:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 4 garlic cloves, finely minced
  • 1 teaspoon fresh chopped sage
  • 1 tablespoon organic all-purpose flour
  • 2 cups vegetable broth organic
  • 1 1/2 cups organic heavy cream
  • 2 tablespoons dry white wine
  • 1 cup freshly grated Parmesan cheese

Instructions

Step 1: Roast the Butternut Squash and Garlic

  • Begin by preheating your oven to 400°F (200°C). While it warms up, chop the butternut squash into cubes. Add these to a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss them well to ensure even coverage.
    Next, take a couple of garlic cloves, peel them, and wrap them in aluminum foil, creating a small pouch. Place the pouch alongside the squash in the oven. Roast for about 25-30 minutes until the squash is tender and caramelized.

Step 2: Cook the Pasta

  • In a large pot, fill it with water and bring it to a boil. Add a generous pinch of salt. Once it's boiling, toss in the rigatoni pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water. Drain and set aside.

Step 3: Prepare the Creamy Sauce

  • In a skillet over medium heat, melt the butter and olive oil together. Add in the minced garlic from your roasted pouch, allowing it to cook until fragrant, about 1 minute.
    Then, stir in the flour and let it cook for a minute or so; this will avoid any raw flour taste. Gradually add the vegetable broth, stirring continually, until it thickens slightly.
    Next, pour in the heavy cream and the dry white wine. Stir until combined and bring it to a gentle simmer.

Step 4: Blend in Squash and Season

  • Using a blender or immersion blender, blend the roasted butternut squash until smooth. Add it to the skillet, mixing well. Season with smoked paprika, thyme, parsley, oregano, crushed red pepper flakes, cayenne, salt, and pepper. Stir until everything is well incorporated and heated through.

Step 5: Combine with Pasta

  • Add the cooked rigatoni to the sauce. Toss to coat every piece of pasta evenly. If the sauce is too thick, gradually incorporate some reserved pasta water until you achieve your desired consistency.

Step 6: Serve and Garnish

  • Serve warm. Top with freshly grated Parmesan cheese and any additional toppings you desire. A sprinkle of parsley adds a nice touch of color.

Notes

  • Use Fresh Ingredients: Fresh squash and garlic make a world of difference in flavor. Avoid pre-packaged options when possible.
  • Don’t Rush the Roasting: Allow your squash and garlic to roast until they are caramelized. This step deepens their flavor and enhances the dish overall.
  • Taste as You Go: Adjust seasonings to suit your preferences. Everyone's palate is different, and you should make the dish your own.
  • Pasta Water Is Your Friend: Remember to reserve pasta water! This starchy liquid can help adjust the sauce’s thickness without losing flavor.
  • Experiment with Toppings: Feel free to add toppings like crispy pancetta or sautéed mushrooms for an extra layer of flavor and texture.