Every bite of vegan butternut squash pasta tastes autumnal! Garlic and pecan-topped creamy roasted butternut squash pasta will leave you wanting seconds. Warm, earthy roasted butternut squash with rosemary and freshly grated nutmeg.
Ingredient
– 2- pounds 2 ½ cups butternut squash peeled– 2 tsps sea salt – 2 freshly ground pepper– 4 Tablespoons extra virgin olive oil– 2 sprigs fresh rosemary– 2-3 garlic clove– ½ cup roughly chopped– Ground nutmeg– 1 pound cavatappi or other curly pasta– 1-½ Tablespoons coarse salt for the pasta water
Direction
1
ROAST BUTTERNUT SQUASH: Preheat oven to 425° F.
Foil-line a large baking sheet.
2
On a baking sheet, mix squash, extra-virgin olive oil, and 1 teaspoon salt. sprinkle pepper. Prepare butternut squash cubes in an even layer to cook evenly.
3
Create a pocket by wrapping the squash in foil and sealing the edges. You can bake without the foil paper, but watch it so it doesn't brown too quickly.
4
Bake 25–30 minutes until tender and light gold.
To cook the sauce and pasta, start boiling the pasta water when the squash is almost done.
5
Boil large, heavily salted water. I toasted pecans in a large skillet over medium-high heat. Stir and set aside the nuts when ready.
6
Once the water is boiling, add the pasta and cook per package directions until al dente. Make the sauce while pasta cooks: In the same sauté pan or large skillet, heat 3 tablespoons olive oil.
7
Cook the garlic on medium-high heat until golden, taking care not to burn it. If the pan is golden, remove it from heat and adjust the heat.
8
After roasting the squash, add it to the skillet with the olive oil and garlic and stir occasionally for 5 minutes. Pour some pasta water into the skillet with the squash while it cooks.
9
Use a potato masher or spoon to break down some squash (keep some whole). Add salt and freshly ground pepper. Taste and season to taste. Add ground nutmeg (I grated fresh nutmeg into the pan).
10
If the sauce is too thick, add pasta water and stir.Add salt and pepper to taste. Add chopped rosemary and toasted pecans. Add some extra-virgin olive oil. Plate up and enjoy!