Honeynut Squash Pasta
This creamy and comforting Honeynut Squash Pasta is the perfect autumn meal. Roasted honeynut squash is blended into a velvety sauce that coats your favorite pasta shape.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 honeynut squash, halved and seeded
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 8 ounces pasta (such as penne or shells)
- 1/4 cup vegetable broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 1/4 cup chopped fresh sage (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss honeynut squash halves with 1 tablespoon olive oil, salt, and pepper. Place cut-side up on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash is roasting, cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- Once the squash is cool enough to handle, scoop out the flesh and place it in a blender or food processor. Add vegetable broth and blend until smooth.
- In a large skillet, melt butter over medium heat. Add sage (if using) and cook for 1 minute, or until fragrant.
- Add the squash puree and cooked pasta to the skillet. Toss to coat. Add Parmesan cheese and a splash of reserved pasta water to loosen the sauce, if needed. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese.
Notes
For a richer flavor, add a dollop of mascarpone cheese to the sauce. Toasted pumpkin seeds make a great crunchy topping.
Find it online: https://mommymademeals.com/honeynut-squash-pasta/