– 2- pounds 2 ½ cups butternut squash peeled, seeded and cut into 1-inch cubes – 2 tsps sea salt more, to taste – 2 freshly ground pepper to taste – 4 Tablespoons extra virgin olive oil divided – 2 sprigs fresh rosemary – 2-3 garlic cloves chopped – ½ cup roughly chopped toasted nuts (preferably pecans, hazelnuts, or, almonds) – ground nutmeg I used fresh nutmeg to grate – 1 pound cavatappi or other curly pasta – 1-½ Tablespoons coarse salt for the pasta water
Cook time: 25 min
What is an easy way to prep butternut squash? – An easy way is to roast the squash whole. – Roast for 20 minutes on a foil lined baking sheet, or just until the flesh softens. – Carefully remove squash from the oven and let it cool down for a few minutes. – Slice the squash into halves, carefully removing the skin, and then into the size you need. – Place the squash back into the oven for about another 20-30 minutes until it’s ready.
Which pasta is best to use in this sauce? I used trottole pasta, which is a corkscrew shaped pasta. Cavatappi (another corkscrew shaped pasta) would be great. You could use rigatoni, penne or whatever short pasta you like. Spaghetti could also work with this recipe. Can I add cheese to this pasta recipe? If you’re not vegan (or dairy-free), grate on some Parmigiano Reggiano or pecorino cheese. If you’re vegan/dairy-free and are looking for a “cheesy” flavor, sprinkle on your favorite “parmesan” shreds (or whatever grated vegan “cheese” you like).
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