As fall is approaching more squash recipes will be starting to make an appearance. From acorn to delicata to butternut squash they all have many uses. Throw them in soups, bisques, sauces, stews, or simply roast them up.
I started off by roasting mine up with some warming spices then adding them to a blender along with blistered roasted tomatoes, fresh herbs, spices, and a bit more ingredients. The result? An ultra creamy and rich pasta sauce.
Want to know a secret? Well maybe it’s not so much a secret anymore.
This sauce can create many recipes. Add a bit more liquid and enjoy it as a bisque or thick soup. Keep it thick and dip fresh bread into it. Or keep it as it is and toss it in some pasta noodles. It’s truly the perfect fall recipe.
This recipe is…
Creamy Butternut Squash & Roasted Tomato Pasta
A super creamy pasta with roasted butternut squash and blistered roasted tomatoes.
- 1 butternut squash
- 1/4 tsp coriander
- 1/4 tsp cinnamon
- 2 garlic cloves, roughly chopped
- Sprinkle of salt
- 2 garlic cloves
- 1/4 white onion, diced
- 2 carrots, diced
- 1 cup cherry tomatoes
- 1 cup vegetable broth
- 1/4 cup cashews, soaked overnight
- 1 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp coriander + paprika
- 1 tsp cumin
- Pinch of red pepper flakes
- 4 fresh basil leaves
- 15 oz. pasta of choice
Preheat oven to 425 degrees. Cut butternut squash in half lengthwise. Remove the seeds. Drizzle with a bit of olive oil and sprinkle on salt, coriander, and cinnamon. Rub the roughly chopped garlic cloves over the exposed surface of the squash. Roast for 50-55 min. until soft and golden brown.
Add cherry tomatoes to a large baking sheet. Toss with a drizzle of olive oil and salt. Roast for 20-25 min. with the squash in the oven until blistered and slightly charred.
While squash and tomatoes are roasting, heat a small skillet over medium. Sauté garlic cloves, white onion, and a pinch of salt until fragrant and translucent. Add in carrots and cook for 4-5 min. more until tender. Transfer to a high-speed blender.
Scoop out the flesh of the squash and transfer to the blender. Add remaining ingredients up until red pepper flakes. Blend on high until thick and creamy. Set aside.
Boil a large pot of salted water. Cook pasta according to pkg. directions. Drain and transfer back into pot. Pour in desired amount of sauce and stir until incorporated. Adjust salt and pepper as needed.
Serve with fresh chiffoned basil, cracked black pepper, and red pepper flakes.