I adapted this recipe from several others I had been wanting to make. Even though it’s a fall squash dish, I didn’t want that typical flavor of nutmeg, clove and the usual things you pair with a butternut squash. I really wanted to taste the delicate squash flavor and felt those spices detracted from it. The subtleness of the roasted garlic was the perfect pairing. There’s a warm, mild heat from the chili flakes that’s divine. The texture reminds me of a homemade mac n’ cheese. Tuck in! It’s fairly guilt-free and an absolute bowl of comfort.
Roasted Garlic & Butternut Squash Pasta Sauce
Ingredients
- 1 butternut squash
- 1 bulb of garlic, whole
- Pinch of red chili flakes
- olive oil
- salt & pepper
- 1/2 cup cup cashew milk
- 1/2 cup chicken broth
- 1/3 cup grated parmesan cheese, plus a little more for topping
- 1/2 cup melty cheese (I used shredded cashew cheese)
- butter or ghee
Instructions
- Preheat oven to 375. Peel and cube the squash. Chop the end of the garlic bulb, leaving the rest intact, gathering any pieces that came loose, and place on a parchment paper lined baking sheet with the squash, season with a good glug of olive oil, salt, pepper and about 1/2 tsp of chili flakes. Bake at 375 for 45 minutes.
- Boil and salt water for the pasta, and cook according to package. Remove pasta from water and set aside, keeping the pasta water.
- Remove squash from oven and let cool. In a blender or food processor, add squash, squeeze out the garlic cloves and add them along with the cashew milk, parmesan and chicken broth. Blend until smooth. Place about a tablespoon of ghee into a hot pan, pour squash mixture and cook for a few minutes. Add the additional melting cheese and some pasta water.
- *Liquid measurements are approximate. You just want a creamy, velvety, somewhat loose texture, not to stodgy or stiff. Once everything is melted and blended well, add your pasta and stir off the heat. Plate and serve, top with grated parmesan if desired.
