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One of my favorite fall pasta dishes is this Roasted Butternut Squash Garlic Pasta. It’s easy to make, healthy and so satisfying!
Butternut squash is roasted with garlic and onion. Then it’s blended to a smooth sauce and tossed with gluten-free fettuccine noodles! This easy pasta dish is perfect for a weeknight dinner meal! I like to serve it with a protein such as grilled chicken.
ROASTED BUTTERNUT SQUASH GARLIC PASTA INGREDIENTS
butternut squash
onion
garlic bulb
avocado oil
fettuccine or pasta of choice, I used these Jovial fettuccine noodles
pasta water, reserve 1 1/2 cup when pasta is cooked
heavy cream or full-fat coconut milk for a dairy-free option
parmesan cheese
salt & pepper
Roasted Butternut Squash Garlic Pasta
- Total Time: 45 minutes
Description
1 medium butternut squash, 3 cups cubed
1 medium yellow onion
1 garlic bulb
avocado oil
12 oz fettuccine or pasta of choice
1 – 1 1/2 cup reserved pasta water
1/2 cup heavy cream or full-fat coconut milk
1/2 cup finely grated parmesan cheese plus more for serving
salt & pepper
Ingredients
- Preheat oven to 400 degree F and line a large baking sheet with parchment paper.
- Slice the top of garlic and place it on the piece of parchment paper. Drizzle with avocado oil, sprinkle with salt, wrap it and place on the baking sheet. Add cut in half onion and cubed butternut squash on the sheet, sprinkle with salt and drizzle with oil. Toss to combine. Roast for about 30 minutes until squash is tender.
- Meanwhile cook pasta al dente, reserving 1 1/2 cup pasta water.
- Place cooked squash, onion and garlic along with cream, 1 cup pasta water in a high speed blender and blend until smooth and creamy. Season with salt and pepper to taste.
- Toss with noodles and add more pasta water if needed. Serve with parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30