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Roasted Butternut Squash and Carrot Pasta

Ingredients

For the Butternut

  • 2 small butternut squash
  • 1-2 tablespoons olive oil
  • 4 tablespoons butter

For the Pasta and Sauce

  • 1 onion diced
  • 4-6 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup white wine
  • 1 tablespoon sage
  • 1/2 teaspoon thyme
  • 1/4 teaspoon allspice
  • 2 1/2 cups chicken stock - or vegetable stock
  • 2 cups butternut
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • salt and white pepper to taste
  • 4 carrots peeled and biased sliced into 1/4 inch pieces
  • Parsley and parmesan to garnish
  • 5 carrots peeled and sliced on the bias in 1 inch pieces
  • 1 pound Rotini or favorite pasta
  • parmesan and parsley to garnish optional

Instructions

For the Butternut

  1. Preheat oven to 425
  2. Cut butternut crosswise where skinny part meets fat part
  3. Slice off ends
  4. Halve lengthwise, remove seeds
  5. Coat with olive oil and place cut side down on parchment paper lined baking sheet
  6. Bake 45 minutes to 1 hour, depending on size
  7. Let cool to be able to touch, remove peel
  8. Heat butter in a non-stick skillet over medium high heat, cook until brown bits appear and it smells nutty and fragrant, about 3 minutes
  9. Transfer to the bowl of a stand mixer fitted with the paddle attachment
  10. Beat until combined, pour in browned butter and mix until smooth and combined

For the Pasta and Sauce

  1. Melt butter and olive oil in a large skillet over medium heat
  2. Add onions and cook 1-2 minutes, then add garlic and cook until fragrant and translucent
  3. Add wine, sage, thyme, allspice and cook until wine is reduced by half, about 2-3 minutes
  4. Add butternut mixture and chicken or vegetable stock, stir until well combined
  5. Add heavy cream, nutmeg, cinnamon, salt and white pepper and let cook and reduce until it's a thick sauce, 10-12 minutes
  6. Meanwhile, bring a pasta pot of water to boil
  7. Toss in a hand full of salt
  8. Add Pasta, stir
  9. Using the extra steaming basket, add carrots and cook until almost the texture you like, I did about 8 minutes
  10. Drain the carrots into a colandar, pull pasta basket out of the pot and drain, pour pasta water over the carrots
  11. Combine pasta, carrots, and sauce, garnish with parsley and parmesan
  12. Serve immediately