In the Kitchen: creamy herbed roasted butternut squash pasta Full Video

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a great nut-free alternative.

Preheat oven to 400°F (200°C).

Cook 1 pound of pasta according to package instructions; reserve some pasta water.

In a bowl, combine 2 cups of butternut squash, olive oil, 6 to 8 cloves of garlic (whole), 1 tablespoon of fresh thyme, and half of the chopped rosemary; season with salt, black pepper, and red pepper flakes.

Spread the mixture onto a half sheet baking sheet and lay 8 slices of Pudo around the butternut squash.

Roast in the oven for approximately 20 minutes; check Pudo to ensure it doesn't burn, remove if necessary, and continue roasting butternut squash for another 10 to 15 minutes until soft.

In a skillet, melt 2 tablespoons of butter and add the remaining rosemary and sage; cook until the butter starts to brown.

Remove the roasted butternut squash and garlic from the oven; transfer to a food processor or blender with 1/2 cup of ricotta cheese and blend until creamy.

Add the butternut squash mixture to the browned butter, and season with more salt and black pepper; add 1/3 cup of Parmesan cheese and 1/2 cup of Gouda cheese, stirring to combine.

Thin the sauce with reserved pasta water as needed, aiming for a mac and cheese-like consistency.

Add the cooked pasta to the sauce, mixing well to combine; adjust thickness with more pasta water if necessary.

Chop the crispy Pudo and sprinkle on top of the pasta along with reserved Parmesan cheese and fresh thyme before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens