Autumn Elegance: Creamy Roasted Butternut Squash and Tomato Pasta
This Butternut Squash and Roasted Tomato Pasta encapsulates the essence of fall on every plate. The sweet, nutty notes of butternut squash dance harmoniously with the rich, caramelized intensity of roasted tomatoes.
Ingredients
- 1 medium-sized butternut squash diced
- 10 Roma tomatoes cut in half and seeded
- 1 tbsp. Vegetable stock powder
- 2 cups milk
- 1 tbsp. Butter
- 1 bay leaf
- 1 shallot cut on half
- 1 tsp. Seasoned salt
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 1/2 tsp. White pepper
- Salt
- 1/2 cup grated parmesan cheese
- 1 package of pasta of your choice
- 1 bulb garlic slice top
- 3 tablespoons olive oil
- Fresh thyme leaves for garnish
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Instructions:
- Preheat oven to 350 degrees.
- Take a full head of garlic, slice the top off. Add olive oil, salt and pepper and wrap in in tinfoil.
- Toss butternut squash cubes in olive salt and pepper. Place on a parchment lined baking sheet. Add the garlic to the sheet also. Bake 40 minutes.
- Slice Roma tomatoes in half and take the seeds out. Toss the Romas in salt, pepper, garlic powder, 1 tsp. sugar. Bake 40-50 minutes.
- Add vegetable stock powder to your pasta water. Bring to a boil. Cook pasta according to the package directions. Reserve 2 cups of that starchy flavoured pasta water! This will create the creaminess for your pasta dish.
- In a small saucepan, add milk, nutmeg, cinnamon, 1 tbsp. butter, seasoned salt, white pepper, and shallot. Simmer on low, and stir often. Approximately 15 minutes. Strain and set aside.
- In a food processor, puree the butternut squash, and squeeze all of the roasted garlic out of the clove. Add the strained flavoured milk. Add in the parmesan cheese and give it a good whirl! Add salt and pepper if needed.
- To a large pot add 2 cups of the reserved pasta water over medium high heat. Add in the drained pasta, butternut squash puree, the delicious roasted tomatoes, and mix until everything is creamy and blended together nicely. Garnish with basil and thyme.