3/4cuphalf & halfor heavy cream if you want it thicker and creamier
1/2teaspoonground nutmeg
1teaspoonkosher salt
2/3cupfreshly grated parmesan
1 1/4cupreserved pasta watermay need more! So save at least 2 cups worth
1lbnoodles of your choice
Instructions
Preheat oven to 425°F.
Place the cubed butternut squash on a baking sheet. Drizzle the olive oil over top. Toss to coat.
Place squash in the oven to roast for 25 minutes or until fork tender.
When the squash is almost done roasting, bring a large pot of water to boil. Once boiling add a tablespoon of salt to the pot. Place the noodles in the boiling water. Cook until al dente.
Drain. Return the noodles to the large pot. But be sure to reserve at least 2 cups of pasta water. You’ll use this to loosen up the sauce and noodles if it’s too thick. Note: you may not need to use all of the pasta water.
Remove the squash from the oven and place the butternut squash in a food processor or blender. Add half and half, ground nutmeg, salt, parmesan, and some of the pasta water to the blender. Blend until smooth.
Add the sauce to the noodles. Toss to coat. If the sauce is too thick, add a few tablespoons of the reserved pasta water to the pan to loose it up. Season with salt & pepper.
Notes
The pasta sauce will thicken after you add it to the noodles. Make Ahead, Storing, and Freezing. Store the butternut squash pasta for up to 3 days in the fridge in an airtight container.If freezing, remove the amount of butternut squash puree you want to freeze from the blender before adding the half & half. Freeze the puree in an airtight container in the freezer for up to 6 months. Thaw in the fridge overnight. Finish the recipe from where you left off.I've made this sauce with half & half and with heavy cream. Personally, you can't taste a difference with one or the other, so you might as well use half & half since it has far less calories!