This is definitely a fall must, it's a rainy fall day comfort food. It's creamy and delicious and so easy to make, you can also make it vegan by switching out the cream with you choice of plant based milk--- so let's get started!
Ingredients:
Half (or a small) butternut squash, skinned and cubed
16 oz mini bella mushrooms slices
1 whole sweet onion cut in half
2 heads of garlic
Olive oil
Kosher salt and pepper
1 cup cream or milk
½ - 1 cup pasta water
1 lb. your pasta of choice
Directions:
Start by preheating the oven to 420 degrees Fahrenheit then start skinning and chopping your butternut squash, place that on a baking sheet lined with foil.
Then slice your mushrooms and cut your onion in half, put them on the same baking sheet as the squash
Slice the top ¼ inch off of each garlic head so the tops of the cloves are showing, wrap each head individually in tin foil with olive oil, kosher salt and pepper. Place the garlic pockets on the baking sheet.
Next drizzle olive oil on the squash, onion, and mushrooms as well as season with kosher salt and pepper.
Place the baking sheet in the oven and bake for about 45-50 minutes, until the squash is squishy/can stick with a fork easily.
While everything's baking cook your pasta according to the instructions on the box, save a couple cups of the pasta water for the end.
Once done baking take the veggies out, allow to cool for a few minutes. Then you can either use a pot and an immersion blender or just a regular blender, and blend together the butternut squash, onion, cream/milk, and garlic. Add enough pasta water to get the thickness you like--I'll usually add between ½ a cup and 1 cup.
Add salt and pepper to taste to your sauce
Then mix your pasta into the sauce and top with the baked mushrooms and some parmesan if you have some on hand.
Enjoy!
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