Description
A creamy, vibrant pasta dish that combines the earthy sweetness of pumpkin and squash for a comforting autumn meal.
Ingredients
- 1 cup cubed pumpkin
- 1 cup cubed squash
- 8 oz pasta of choice
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated cheese (Parmesan or your choice)
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh herbs (sage or thyme) for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the cubed pumpkin and squash in the oven until golden and fork-tender, about 20-25 minutes.
- While the vegetables are roasting, cook the pasta until al dente according to package instructions.
- Blend the roasted pumpkin and squash with heavy cream, garlic, salt, and pepper until smooth.
- Toss the pasta with the sauce until well coated.
- Serve with a sprinkle of cheese and drizzled olive oil.
Notes
For a vegan option, use non-dairy cream and nutritional yeast. Adjust the seasoning as needed for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian