Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 12 oz pasta (penne or fusilli)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, pepper, garlic powder, and thyme. Roast for 25-30 minutes until tender.
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan, melt butter over medium heat. Add roasted squash and mash slightly.
- Stir in heavy cream and Parmesan cheese until smooth.
- Add cooked pasta and toss to coat evenly.
- Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Add cooked bacon or sautéed mushrooms for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg