Creamy Butternut Squash Pasta
Roasted butternut squash get flavorful and creamy with sweet carmelized onions and tangy goat cheese for a truly spectacular pasta dish.
Ingredients
- 1 lb pasta such as penne or elbow
- 1 medium butternut squash
- 4 spanish onions peeled and thinly sliced
- 4 tbsp unsalted butter
- 1 tsp kosher salt
- 8 oz plain goat cheese
- fresh basil leaves for garnish optional
Instructions
- Preheat your oven to 400 degrees.
- Cut the ends off the butternut squash. Slice the squash in half lengthwise. Scoop the seeds out of the small cavity and discard. Place the squash on a foil lined roasting pan or baking sheet. Place in the oven and roast for 1 hour. Or until soft.
- Heat a large pot in the stovetop over medium heat. Add in 4 tbsp butter and let it melt. Toss in the sliced onions. Let them cook down until the water has evaporated and they are no longer wet. About 10-15 minutes. Add in 1 tsp kosher salt and turn the heat down to low. Cook the onions while the squash is roasting. They should take another 45 minutes to get nice and deeply brown. I stir them occasionally.
- In a food processor combine the goat cheese, caramelized onions, and the flesh of the butternut squash. You can scoop it out with a spoon. Be careful not to get any of the tough skin as it will be very soft.
- Process everything in the food processor for about 1 minute or until well combined. Taste the mixture and add any salt as needed.
- Cook the noodles according to package directions. Drain and toss with the butternut squash mixture.
- Serve in bowls, warm with slices of fresh basil leaves on top.