Butternut Squash Pasta

Creamy Butternut Squash Pasta. Easiest way to cook Butternut Squash without cutting it up. Perfect easy and healthy vegan vegetarian pasta dish with just one vegetable, butternut squash. Ingredients Below
Ingredients
Butternut Squash 2.5 lbs/1.1 kg
Garlic - 1 large head of garlic - 2 tbsp roasted garlic
Pasta - penne or any tubular pasta 1lb/450g
Chili flakes - ½ tsp
Parsley - ½ cup
Lemon zest - 1 tbsp
Lemon juice - 1 tbsp
Pine nuts - ½ to ¾ c
Olive oil

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Wash Butternut Squash. Pat dry and poke all over with a fork. Rub with a little oil and place on a piece of foil. Wrap it up. Line a Baking Sheet with parchment paper or foil. Put the wrapped squash on the parchment. Take one head of garlic and cut the top off so the cloves are exposed. Put the head on a piece of oil. Pour a little olive oil on top, rub it all over and wrap it up. Put on the baking sheet and bake in the heated oven. After 45 minutes, take out the garlic. Cook the squash for another 45 minutes. Squeeze the roasted garlic into a bowl and set aside. The butternut should take about 1 hr 15 mins total. Press the squash and it should be soft. Stick a knife in and it should slide in easily. When the squash is cool enough to handle, scoop out the seeds and then the flesh. I’ll use about ¾ of this squash. We’ll also be adding pasta water to the sauce so it will yield a lot.

We’ll use the same pot for the sauce. Add 2 tbsps olive oil and ½ tsp red pepper flakes. Use less if you want it mild. The squash is sweet so it’s nice to have some heat. Let them sizzle for a few seconds. Add the butternut squash and stir for a minute. Then add the garlic and salt. Mix that up and turn the heat off. Puree with an immersion blender or transfer this to a regular blender, add some of the reserved pasta liquid. Stir and keep adding liquid until you get a creamy sauce. Add the cooked pasta, a little more cooking liquid. I used about 1 cup liquid in total. As the pasta sits with the sauce, it will get thicker so add more liquid if needed. Taste and adjust the salt. The sauce has coated all the pasta nicely, it’s creamy and shiny. A squeeze of fresh lemon juice brightens up this pasta if you don’t want to do anymore. However, to finish off the dish, I like to make a gremolata which is italian parsley, lemon zest and garlic. Chop the parsley very fine. Add lemon zest. I add a little lemon juice as well. Salt, mix it all up. Since there is so much roasted garlic in this dish, you don’t need to add the fresh grated garlic. Taste the pasta first and add garlic if you like.

Let me know how you like it in the comments below. Share this video and subscribe for more tasty recipes. Click on that bell icon to get notifications when I upload a new video. I’ll see you next time. As always, thanks for watching!