Butternut Squash Pasta
We had so much squash from our farm share that we started finding different ways to use it. And this dish has been a personal favorite! The sauce is super creamy and features the rich flavors of butternut squash. It has become a staple in our household throughout the fall and winter months.
Ingredients
1 butternut squash
2 shallots
1 head of garlic
Salt & pepper
Olive oil
1 can of full-fat coconut milk
Choice of pasta, I use gluten free
Parmesan Cheese (omit for dairy free)
Ghee (or sub butter)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Peel the butternut squash, scoop out the seeds, and cut it into cubes.
3. Cut the shallots in half and the top of the head of garlic off.
4. Place the butternut squash, shallots, and full garlic head onto a baking sheet. Drizzle with olive oil and season with salt and pepper.
5. Bake in the oven for 30 minutes. Remove the shallot and garlic. Place the squash back in the oven for an additional 15 minutes.
6. Remove from the oven. Squeeze garlic cloves from the shells. Place the squash, shallots, and garlic into a blender. Add in the full can of coconut milk. Blend until smooth.
7. Cook your pasta according to the package instructions. Set aside 1 cup of pasta water. Drain the pasta.
8. In a sauté pan, heat 1 tablespoon of ghee. Add in half of the squash mixture with 1/4 cup of pasta water. Once mixed together, add in your cooked pasta and toss in the sauce.
9. Season with salt and pepper. If desired, grate Parmesan over the pasta before serving. Enjoy!
Recipe Notes:
- To peel the squash, use a vegetable peeler for ease.
- Adjust the amount of sauce according to the quantity of pasta you are cooking. You may need to scale the ingredients up or down accordingly.
- This dish carries subtle hints of coconut flavor from the coconut milk. If you're not dairy-free and wish to avoid the coconut taste altogether, you can substitute the coconut milk with cream.
- If you're working with a smaller butternut squash, begin with just a cup of coconut milk and adjust as necessary to achieve the desired consistency for the sauce.
