Every bite of vegan butternut squash pasta tastes autumnal! Garlic and pecan-topped creamy roasted butternut squash pasta will leave you wanting seconds. Warm, earthy roasted butternut squash with rosemary and freshly grated nutmeg.
Ingredient
– 2- pounds 2 ½ cups butternut squash peeled, seeded and cut into 1-inch cube– 2 tsps sea salt – 2 freshly ground pepper– 4 Tablespoons extra virgin olive oil– 2 sprigs fresh rosemary– 2-3 garlic clove– ½ cup roughly chopped– ground nutmeg– 1 pound cavatappi or other curly pasta– 1-½ Tablespoons coarse salt for the pasta water
Direction
1
ROAST BUTTERNUT SQUASH: Preheat oven to 425° F.
Foil-line a large baking sheet.
2
On a baking sheet, mix squash, extra-virgin olive oil, and 1 teaspoon salt. sprinkle pepper. Prepare butternut squash cubes in an even layer to cook evenly.
3
Create a pocket by wrapping the squash in foil and sealing the edges. You can bake without the foil paper, but watch it so it doesn't brown too quickly.
4
Bake 25–30 minutes until tender and light gold.
Cook pasta and sauce:
Boil pasta water when the squash is almost done.
5
Big, salty water boil. I toasted pecans in a large skillet on medium-high. Stir and reserve nuts when ready.Add pasta to boiling water and cook according to package directions until al dente.
6
Make the sauce while pasta cooks: Heat 3 tablespoons olive oil in a sauté pan or large skillet. To avoid burning, cook garlic on medium-high heat until golden. Remove golden pans from heat and adjust heat.
7
After roasting the squash, add it to the skillet with the olive oil and garlic and stir occasionally for 5 minutes.
Pour some pasta water into the skillet with the squash while it cooks. Use a potato masher or spoon to break down some squash (keep some whole).
8
Quickly add pasta to the sauce pan. Mix.Stir in some pasta water if the sauce is too thick.Season to taste with salt and pepper.Mix in toasted pecans and chopped rosemary. Add some extra-virgin olive oil. Plate and enjoy!