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Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce

A light and healthy weeknight meal is always a necessity, and my Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce is a tasty dinner delight!
Course Main Course
Keyword butternut squash, creamy, dinner, easy, food, garlic, pasta, thanksgiving, vegetarian, weeknight meals
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

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

ROASTED BUTTERNUT SQUASH:

  • 1 small butternut squash, peeled + cubed (About 1 lb.)
  • 1 Tbsp Extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

PARMESAN GARLIC SAUCE:

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

Instructions

TO ROAST THE BUTTERNUT SQUASH:

  • Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining them with parchment paper.
  • In a bowl, add the cubed butternut squash along with the olive oil and all seasonings, gently mixing everything together until veggies are fully coated.
  • Add the veggies unto the baking sheet (in a single layer) and and bake for 25-30 minutes or until butternut squash is charred and golden.

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 Tbsp 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.