Roasted Parmesan Butternut Squash Pasta

Ingredients

Ingredients

• 2 lb butternut squash
• 2 tbsp olive oil
• 4 garlic cloves
• 1 tsp kosher salt
• 1/4 tsp nutmeg
• 4 cups vegetable broth
• 3/4 cups parmesan cheese
• 2 tbsp fresh parsley
• 1/2 tsp black pepper
• 1 cup pasta

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Peel and cube a 2-pound butternut squash into 1-inch pieces.
3. Toss squash cubes with olive oil, minced garlic, salt, and parsley on the sheet.
4. Roast 20-30 minutes until edges are deeply caramelized and tender.
5. Boil pasta and set aside
6. Transfer roasted squash, parm, and vegetable broth to a blender.
7. Mix sauce and pasta
8. Taste and adjust salt and pepper.
9. Top with chopped parsley, extra grated parmesan, and freshly cracked black pepper.

Notes

A high-speed blender yields the silkiest texture; roast an extra squash and freeze cubes for quick future batches.