Creamy Honeynut Squash Pasta

Cozy up with this delicious, creamy Honeynut Squash Pasta! The perfect fall recipe, made with honeynut squash and warming spices.

Course Dinner, Pasta

Keyword blue cheese, butter, cream, garlic, honey, honeynut squash, nutmeg, parmesan, thyme

Prep Time 15

Cook Time 25

Servings

Calories 526kcal

Ingredients

Roasted Honeynut Squash

1 Honeynut Squash
1/2 Tbsp Olive Oil
1/4 Tsp Salt
Black Pepper to taste

The Pasta

1 Lb Pasta
4 Tbsp Salted Butter 1/2 stick
4 Cloves Garlic minced
1/2 Cup Cream
1/2 Tsp Thyme
1/4 Tsp Nutmeg
1/2 Tbsp Honey
1/4 Tsp Salt or more, to taste
Black Pepper to taste
1 Cup Freshly-Grated Parmesan

Instructions

To start, roast the honeynut squash. Preheat the oven to 425 degrees F. Carefully cut the squash in half, then scoop out the seeds with a spoon. Drizzle both halves of the squash with olive oil, then sprinkle with salt and pepper. Cook in the oven for 20-25 minutes, or until squash is fork-tender.
When squash is done cooking, let cool slightly. Then, scoop out the cooked flesh from the skin and put in a blender (don't worry if you get a little squash skin in - it's edible! We're just scooping it out for the creamiest result possible). Set aside.
In a large pan, add in the butter and garlic and sauté until garlic is fragrant (NOT browned). Then, carefully pour the butter and garlic into the blender with the cooked squash, along with 1/2 cup cream. Blend on high until smooth.
Add the honeynut squash sauce back to the large pan.
Now, begin cooking your pasta in salted water in a large pasta pot. When the pasta is about halfway done, reserve about 1 cup pasta water.
While the pasta is cooking, bring the honeynut squash sauce back to medium-low heat. Add in the honey, salt, and spices, and mix in well. Add in 1 cup freshly-grated parmesan cheese and stir until melted. Taste, and adjust seasonings to your preference.
Once your pasta is al dente, scoop out of the pasta pot with a slotted spoon or strainer tool and put directly into the pan with the sauce (no need to drain the pasta first!). Continue until all pasta is added into the sauce. Mix until the pasta is smooth and creamy, adding in small increments of the reserved pasta water as needed to loosen.
When done, serve the pasta in bowls garnished with freshly grated parmesan, thyme, and chili flakes (optional).
Enjoy!

Notes

You can either use heavy cream or half-and-half for this recipe.
Be sure to select a vegetarian parmesan cheese to keep this recipe vegetarian.

Nutrition

https://wellandfull.com/2024/10/honeynut-squash-pasta/

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