This post may contain affiliate links. Packed with roasted butternut squash, plenty of parmesan cheese, and just a touch of cream, this is an easy dinner you’ll come back pan roasted butternut squash time and time again this fall!
Packed with roasted butternut squash, plenty of parmesan cheese, and just a touch of cream, this is an easy dinner you’ll come back to time and time again this fall! This is an updated recipe from 2016. We updated the photos and made minor changes to the recipe. Roasted Butternut Squash Pasta Yesterday was one of those really great days.
We walked, played, had coffee, and ate a home-cooked frittata before 9am. While we all know how terrible a classic alfredo sauce can be for you, I’ve lightened up this butternut squash pasta by using pureed roasted butternut squash as the base of the sauce. THIS is what pasta dreams are made of. Creamy pureed butternut squash tossed with fresh linguine, plenty of parmesan cheese, and starchy pasta water. Ingredients in our Roasted Butternut Squash Pasta Butternut Squash. Of course you can’t have butternut squash pasta without the butternut squash. To save on time, I like to buy my butternut squash cut and peeled already, but of course, you can do this yourself.
If you do buy the pre-cut squash, just make sure the cubes are relatively similar in size. To roast the squash, we simply use a little bit of olive, plenty of salt, and pepper. Instead of using heavy whipping cream as you would in a typical Alfredo sauce, here, we lightened things up just a touch by using half and half. If you really wanted to cut calories and fat more, you could also whip up a quick béchamel sauce with milk or use all starchy pasta water.
When using minimal ingredients, you want to make sure you use good-quality ingredients. Here, I like to use parmigiano reggiano, which is the best parmesan cheese you can buy. It’s nutty, sharp, and SO delicious. If you don’t want to shell out the big bucks for it, you can also use a good-quality aged parmesan as well.