Roasted Butternut Squash Pasta | Fall Recipes | Butternut squash Pasta | Hina Barkat.

Preheat oven to 400 F.

Cut the squash in half and scoop out the guts and seeds.

Place squash halves on a roasting sheet.

Drizzle olive oil over the squash halves.

Add garlic cloves to the roasting sheet.

Sprinkle salt and black pepper on top.

Bake squash for about 40-45 minutes.

When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes.

Scoop the flesh out with a spoon and make a puree, keeping it aside.

Melt 3 tbsp of butter in a saucepan over medium heat and add onion.

Cook until softened, about 2-3 minutes.

Add flour and cook for a minute.

Slowly add half & half and add red pepper flakes.

Cook for 2-3 minutes on medium-low heat.

Add squash puree and mix well.

Add 1/4 cup pasta water and cook until everything is smooth.

Add boiled pasta and toss well to combine.

Sprinkle black pepper and mix well.

Sprinkle parmesan cheese on top and cover for a few minutes on low heat.

Garnish with fresh cilantro.

Spice Level:

Dietary