Each bite of Easy Butternut Squash Pasta Sauce tastes like fall! Garlic and pecan-topped creamy roasted butternut squash pasta will leave you wanting seconds. Warm, earthy roasted butternut squash with rosemary and freshly grated nutmeg.
Ingredient
– Two pounds 1-inch cubes of peeled, seeded butternut squash (2 ½ cups).– 2 tsp sea salt– 2 freshly ground pepper– 4 tablespoons extra-virgin olive oil– 2 fresh rosemary sprig– 2- 3 garlic clove– 1/2 cup roughly chopped– ground nutmeg– 1 lb curly pasta– 2-tablespoon coarse salt for pasta water
Direction
1
ROAST BUTTERNUT SQUASH: Preheat oven to 425° F.
Foil-line a large baking sheet.
2
On a baking sheet, mix squash, extra-virgin olive oil, and 1 teaspoon salt. sprinkle pepper. Prepare butternut squash cubes in an even layer to cook evenly.
3
Create a pocket by wrapping the squash in foil and sealing the edges. You can bake without the foil paper, but watch it so it doesn't brown too quickly.
4
Bake 25–30 minutes until tender and light gold.
Cook pasta and sauce:
Boil pasta water when the squash is almost done.
5
Boil large, heavily salted water. I toasted pecans in a large skillet over medium-high heat. Stir and set aside the nuts when ready. Once the water is boiling, add the pasta and cook per package directions until al dente.
6
While pasta cooks, heat 3 tablespoons olive oil in a sauté pan or large skillet to make sauce.Cook garlic until golden on medium-high heat to avoid burning. Adjust heat and remove golden pans.Place roasted squash in olive oil and garlic skillet and stir occasionally for 5 minutes.
7
While the squash cooks, add pasta water to the skillet. Break some squash with a potato masher or spoon (keep some whole). Add freshly ground salt and pepper. Season to taste.Put ground nutmeg in the pan (I grated fresh).
8
Save ½ cup of pasta water after draining.
Put pasta in sauce pan now. Mix well.
When sauce is too thick, stir in pasta water. Salt and pepper to taste.Mix chopped rosemary and toasted pecans. Add extra-virgin olive oil. Serve and enjoy!
also see
also see
Traditional Fettuccine Alfredo (Without Cream) Recipe