A friend had given me a few little butternut squash. I never made anything with these before so I Googled a few recipes and substituted a few things here and there and came up with this recipe. It tasted a little like a sweeter version of mac and cheese.
- 3 small butternut squash, peeled and cut into 2-inch cubes (about 2-3 cups)
- 6 cloves of peeled garlic (or more #garliclife)
- Olive oil to drizzle
- 2 cups chicken stock
- 1 package of spaghetti (I used a 17 oz. pkg of gemelli)
- ½ cup heavy cream
- Pinch of ground nutmeg
- Salt and freshly cracked black pepper
- Fresh herbs like thyme, basil, chives or parsley (I used just basil and parsley)
- Grated parmesan cheese
- On a large baking sheet lined with parchment paper, arrange the butternut squash and garlic, drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the pasta.
- Once the squash is tender, remove and transfer the roasted squash and garlic to a medium sized pot and add chicken stock. Use an immersion blender to blend until smooth. Add the cream, nutmeg and continue to blend. Once smooth, taste and adjust seasoning as needed. Keep over low heat to keep warm.
- Add a few large spoonful’s of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with parmesan, herbs and freshly cracked black pepper.