Ingredients
Scale
- 1 butternut squash, halved with seeds scooped out
- 2 shallots, peeled and halved lengthwise
- 1 garlic bulb, halved
- 1 lb pasta of your choice
- 1 cup shredded cheese(s) of your choice, I like cheddar and gruyere, but parmesan cheese would taste just as well
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp paprika
- ½ tsp ground mustard
Instructions
- Preheat the oven to 400°
- Drizzle the butternut squash, shallots, and garlic with the olive oil and some of the salt and pepper.
- Bake on a parchment lined baking sheet until fragrant and roasted, about 50-60 minutes. You’ll know the squash is done when it’s easily pierced with a fork. Set aside
- In a medium pot or dutch oven, bring about 5 cups of water to a rolling boil.
- Peel the skin off of the butternut squash using your hands.
- To a blender, add the shallot, the squash, and the roasted garlic cloves. The garlic can be squeezed directly into the blender, if desired. Blend until smooth, making a butternut squash puree mixture.
- Once the water boils, add about half of the salt mixture, and add your pasta. Cook until al dente, reserving a half a cup to a cup of the pasta water. Drain pasta, and add it back into the pot.
- With the burner still on low heat, add your creamy butternut squash sauce, cheese, butter, spices, and slowly fold in the excess pasta water, stopping when the mixture looks silky enough to your liking.
- Taste the mixture and season extra if needed. Top however you like, personally I love using chives and other fresh herbs.