So delicate and creamy with a hint of sweetness. Honestly, if I could eat butternut squash year round I wouldn’t mind, it’s just so delicious and versatile, and the color is so appetizing and beautiful 🧡🧡 This recipe is simple and easy, and takes no time except for the roasting. I hope you get to try it, you will absolutely fall in love.
Ingredients
- 1 medium butternut squash
- 1 medium onion
- 1 head of garlic
- Cherry tomatoes
- Pink Himalayan Salt and pepper to taste
- Olive oil
- 12 ounce Pasta of your choice (I used stripped Farfalle)
- Romano cheese
Instructions
- Preheat oven to 375 F.
- Split the butternut squash in half and clean the seeds out, peel 1 onion and cut in half, cut the top part of the garlic head.
- In a 9×13 baking dish place the vegetables, I place the tomatoes inside the cavity of the the butternut and around about 10 ounce, drizzle generously with olive oil, salt and pepper to your taste make sure the onions are facing down.
- Bake for 90 minutes or until the squash is tender.
- Let cool before scooping out the squash and the rest of the vegetables, squeeze out the garlic and place in a blender, blend until smooth.
- Boil pasta according to the package, add one cup pasta water to the butternut squash sauce, add the pasta and cheese and cook for a minute, top with extra cheese and enjoy.