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Honeynut Squash Pasta

This creamy Honeynut Squash Pasta is the perfect fall comfort dish. Make this velvety sauce with only a few simple ingredients.
Course Dinner
Cuisine American
Keyword Fall, Honeynut Squash, Pasta, Squash
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Author Leona G.

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.