Honeynut Squash Pasta
This Honeynut Squash Pasta is a creamy, comforting dish perfect for a cozy autumn evening. The sweetness of the squash is balanced beautifully with savory herbs and a touch of parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 pound pasta (such as penne or rigatoni)
- 2 honeynut squash, halved and seeded
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh sage
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place honeynut squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast for 30-40 minutes, or until squash is tender. Let cool slightly, then scoop out the flesh and set aside.
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the roasted honeynut squash flesh and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat. Add pasta water as needed to reach desired consistency.
- Stir in fresh sage. Serve immediately, garnished with additional Parmesan cheese.
Notes
For a vegan option, substitute nutritional yeast for Parmesan cheese and use plant-based cream.
Find it online: https://cubaqueen.com/honeynut-squash-pasta/