Butternut Squash Pasta

Servings: servings

Calories: 302cal

Preheat oven to 425 F.
Slice both ends off of the butternut squash. Peel the outer skin of the squash. We do this by standing the squash on the flat bottom then running a knife down the sides.
Cut the squash in half lengthwise and remove the seeds. Cut squash into 2-inch cubes and place in a large mixing bowl.
Add 3 tablespoons of the olive oil and toss with the cubes. Sprinkle with garlic salt and black pepper and toss to distribute seasoning.
Move squash to a baking sheet and set aside.
Add shallots to a small mixing bowl and pour in the remaining olive oil. Make a bowl out of aluminum foil and add the shallots to it.
Place foil bowl of shallots on the baking sheet with the squash and roast in preheated oven for 30-35 minutes.
Remove from oven and allow to cool for 10 minutes.
Add squash, shallots, garlic, chicken broth, and 1/4 cup of the half and half to the mini food chopper. Blend until smooth. The mixture will be fairly thick.
Add squash mixture to a large deep-sided skillet. Warm over medium heat for 3-4 minutes then add cooked pasta.
You can use the remaining half and half (or milk or broth if you are concerned about calories) to loosen the sauce to your liking.

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We use our roasted garlic for this recipe. If you decide to use jarred roasted garlic instead, measure out 3 tablespoons.
Rotini pasta is our go-to because it grabs onto creamy sauces nestling it in every groove. Certain pasta shapes do a better job at holding onto specific styles of sauces, but ultimately, you can choose your favorite pasta shape for this dish.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time35

Total Time55