Have you tried honeynut squash? It’s my favorite, ever. It’s sweeter than butternut squash with a bright orange flesh. And this honeynut squash pasta might be my favorite fall dish! With only a few simple ingredients, this pasta is super easy to make.
This Honeynut Squash Pasta has all the delicious flavors of fall and the easiest to make. There’s tangy goat cheese to make it even more creamier and luscious. And it all comes together on a sheet pan.
The squash, onion and garlic get roasted in the oven with rosemary and sage, until tender. Once the everything is cooled enough to handle, it all gets blended with heavy cream & vegetable broth. You could also use water instead.
This sauce is so velvety & luscious. It’s like soup and pasta, but with CHEESE. You can’t go wrong!
Ingredients for Honeynut Squash Pasta
- Honeynut squash
- Onion & garlic
- Heavy cream
- Vegetable broth or water
- Nutmeg
- Salt & Pepper
- Rosemary & sage
- Butter
- Goat cheese
I always find honeynut squash this time of year at Whole Foods. If you can’t find any, you can substitute for butternut squash instead.
How to make Honeynut Squash Pasta sauce
- Preheat the oven to 400.
- Cut your squash in half and scrape the seeds out with a spoon. Cut the onion and garlic in half as well. Drizzle the tops with olive oil and season with salt and pepper. Place them on a sheet pan, cut side down and tuck in your herbs under the squash. Bake at 400° for 30-40 minutes.
- Allow everything to sit at room temp for 10-15 minutes until cool enough to handle.
- Scoop out the squash and add it to a blender, along with the onions and garlic. Discard the peels and skins. Pour in heavy cream, vegetable broth and seasonings. Blend until smooth and creamy.
- Add the sauce to the cooked pasta. To finish, toss in the goat cheese butter. Stir until melted. Serve & enjoy.
Honeynut Squash Pasta
Equipment
- Blender or food Processor
- Sheet Pan
Ingredients
- 2 honeynut squash halved, seeds removed
- 1 large onion halved
- 1 whole head of garlic halved
- 3-4 sage leaves
- 2 sprigs rosemary
- olive oil
- 2 kosher salt
- 2 black pepper
- ¾ cup heavy cream
- pinch of nutmeg
- ⅔ cup vegetable stock or water
- 3 ounces goat cheese
- 2 tbsp salted butter
Instructions
- Preheat the oven to 400
- Place the squash, onion and garlic on a parchment lined sheet pan cut side up. Drizzle the tops with olive oil and season with salt and pepper. Flip them over, cut side down. Tuck in the herbs. Bake at 400° for 30-40 minutes until the squash is fork tender. Allow everything to sit at room temp for 10-15 minutes until cool enough to handle.
- Bring a pot of salted water to boil and add in your pasta. Cook al dente, according to the directions on the package.
- Add the honeynut squash along with the herbs, garlic & onion to a blender. Discard the peels and skins. Pour in heavy cream, vegetable broth, nutmeg and salt & pepper to taste. Blend until smooth & creamy.
- Add the sauce to the drained, cooked pasta. Stir in the butter & goat cheese until melted. Adjust the salt & pepper to you liking. Serve and enjoy.
