This creamy, moorish and easy to make pasta feels like a warm hug, with the smoky nuttiness of roasted garlic, the sweetness from the squash and heavenly texture. Not only is it healthy (yes that means I skipped the butter and cream), but it is tasty and indulgent, leaving you feeling satisfied, comforted, and light from the goodness of the ingredients. This will probably be the easiest pasta you have ever made and without intention, this dish is vegan (or dairy free and some prefer to call it) and can also easily be paired with you favourite protein or side dish.
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
As fall set in and I saw the leaves turn into beautiful shades of orange, red and yellow, starkly contrasting the white of the first snowfall of the season behind it (this is what Fall in Alberta looks like), I knew temperatures where about to get really cold. Time for soups, stews and chilli! As I scan the supermarkets, berries and greens are few, but oranges and butternut squash meet the eye at almost every turn of the grocery store produce isle. How can I make a dish that's different, delicious, comforting, warm and seasonal I ask myself? That is the thought that led to this incredibly delicious dish. You would be so surprised at how a handful of unlikely ingredients can create a dish so filled with flavour and be healthy at the same time. My son took the leftovers to school and we thoroughly enjoyed it's rich creaminess on the cold evening before.
This roasted garlic and butternut squash pasta will leave you feeling comforted and good about yourself because it's made with healthy ingredients, and that wasn't the intention when I set out to create this recipe, trust me!
Where does the creaminess come from without the cream you ask? Cashew nuts and roasted butternut squash work together to create alchemy, one that needs to be tried to be understood. I know what you're thinking, it doesn't sound as appealing but please trust me, even if it's just this once! It is everything you could ask for from a tasty, flavourful and heavenly pasta.
What's more? This pasta dish is easy to make and can be paired with a side of pan fried chicken, salmon or various vegetables such as peppers, mushrooms and broccoli. We had it with a side of Caesar salad and let me assure you, I will definitely be adding this to my repertoire of dishes this season.
Roasted Garlic and Butternut Squash Pasta Recipe
Prep time | 5 minutes |
Cook/roast time | 45 minutes |
Total time | 50 minutes |
Ingredients
1 butternut squashed, peeled and cut into 1.5 cm cubes
6 tablespoons of olive oil
1 head of garlic
1 cup of vegetable or chicken broth
1/2 cup of chopped onions
1/3 cup of raw unsalted cashew nuts
2 cups of water
Pasta, boiled of your choice, 1 cup of water reserved
1 teaspoon of freshly chopped parsley or freshly chopped rosemary
1 teaspoon of salt
1/2 teaspoon of cayenne pepper or crushed black pepper
Method
Preheat the oven to 400F, and line a baking sheet with foil.
Place the cubes of butternut squash onto the linked baking sheet, drizzle 3 tablespoons of olive oil over the top and thoroughly toss them until the cubes are coated, add more olive oil if necessary.
Cut the top of the head of garlic off until the garlic pieces are exposed and put this on the baking sheet (cut side facing upwards). Now pour 1 tablespoon of olive oil over the top of the garlic.
Bake in the preheated oven for 15 minutes, then remove, mix with a spatula, and 1 more tablespoon of olive oil over the garlic and bake for a further 10 - 15 minutes or until the butternut squash is soft and golden brown on the edges.
Heat the remaining 2 tablespoons of olive oil in a pan on medium heat. Add the chopped onions and braze for 7 minutes until light golden, stirring frequently.
Combine the caramelized onions, butternut squash, and vegetable or chicken stock in a blender. Add a cup of water and cashew nuts to the mix. Additionally, press out the roasted garlic from the garlic head into the blender, ensuring you squeeze out as much as possible. Blend the ingredients thoroughly until you achieve a velvety and creamy sauce, and feel free to incorporate more water if necessary.
Pour the mixture into the same pan that brazed the onions, add another cup of water (and more if needed), chopped parsley, salt and cayenne pepper and heat the mixture. Now add in the pasta and salt. Stir, season with salt to taste and garnish with parsley. This pasta is best served hot, enjoy your dinner!