Pasta with Butternut Squash Sauce
A delicious and easy recipe for fall season.
Portions 4
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Ingredients
- 1 Butternut squash
- 1 head of garlic
- 3 sprigs of thyme (or sage)
- 50 g grated parmesan cheese
- 1 cup of cooking pasta water
- olive oil
- salt & pepper to taste
- 500 g of pasta, your choice
- grated parmesan cheese for serving
Instructions
- Preheat oven to 200°C (400°F).
- Slice butternut squash in half lengthwise. Remove the seeds.
- Keep the head of garlic whole, but cut off the top to reveal the top of the cloves.
- Place the squash in an ovenproof dish. Add the head of garlic and the sprigs of thyme. Sprinkle generously with olive oil and season with salt and pepper. Then turn the squash over, face down in the dish.
- Bake for 40 minutes.
- While the squash is cooking, heat the pasta according to directions. When you drain it, take about a cup of the cooking water to make the sauce.
- When the squash is cooked, remove the flesh. Squeeze the head of garlic to remove the candied cloves.
- Blend squash and garlic cloves. Add cooking water gradually until creamy.
- Add the Parmesan cheese to the sauce. Blend.
- Mix the sauce with the pasta. Let it cook for 1 to 2 minutes.
- Serve with parmesan cheese.