Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce

Fork and knife on a grey plate with Roasted Butternut Squash Pasta with Parmesan Garlic Sauce

5 from 2 votes

Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce

Indulge in the ultimate comfort food – pasta! Elevate your weeknight dinners with this irresistible Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce recipe! Deliciously seasoned squash, your favorite pasta or ravioli, and a creamy parmesan garlic sauce that's pure cheesy indulgence. Gluten-free option + Dairy-free option.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: butternut squash, creamy, dinner, easy, food, garlic, pasta, thanksgiving, vegetarian, weeknight meals

Servings: servings

Calories: 714kcal

Author: Shanika

Ingredients

1 (8 oz.) package organic spinach + cheese ravioli (I love using Artisola)

ROASTED BUTTERNUT SQUASH:

4 cups cubed roasted butternut squash

PARMESAN GARLIC SAUCE:

1 tablespoon unsalted butter, for cooking
4 garlic cloves, minced
1 cup organic heavy cream + more if needed!
¼ cup organic chicken or veggie stock, low-sodium
2 Tbsps white cooking wine
1 teaspoon sea salt + black pepper
1 teaspoon dried or fresh parsley leaves
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon smoked paprika
1 ½ cups freshly grated parmesan cheese

US Customary - Metric

Instructions

TO ROAST THE BUTTERNUT SQUASH:

Follow my How to Roast Butternut Squash recipe to make this!

COOK THE PASTA:

Cook pasta according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand.

TO MAKE THE PARMESAN GARLIC SAUCE:

In a medium skillet over medium-high heat, add 1 tablespoon of butter until melted.
Add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in the seasonings and stir until well combined.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken/veggie stock, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in about 2 cups of the roasted butternut squash, stirring until combined. NOTE: The sauce might turn a little close to the butternut squash color----that's fine!
When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Serve immediately!
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.

Nutrition