Roasted Garlic and Butternut Squash Pasta

It’s officially squash season and I couldn’t be happier 😗 This creamy, cozy, warm and nutty pasta is probably the best I’ve ever made. Butternut squash is high in fiber, potassium, and Vitamin C! All important for healthy bones and skin 🦴 Here is how to make it:

1 large butternut squash
1 large white onion
2 whole garlic cloves
Olive oil
Coriander seeds, fennel, paprika, black pepper, and salt.
Zaatar (optional)
1/3cup of heavy cream
1 cup of vegetable broth
Pasta of choice ( I used linguine)
1/2 cup of pasta water
Red pepper flakes
Thyme

Peel and cut your squash in cubes. Cut onion. In a baking sheet, add your squash, onion, thyme, and garlic. Drizzle olive oil and your spices. With your hands, toss everything together. Roast in the oven at 400 for about 20-30 minutes until squash is soft (no longer hard). Boil water and cook your pasta. Save about 1/2 cup of water. Take squash out of the oven and toss everything into a blender, remove the thyme and squeeze out the garlic from its skin. Add vegetable broth and blend until smooth. Transfer the sauce into a large sauce pan and let it simmer. Add heavy cream and stir. At this point you can taste it and add more spices to your liking! Add your pasta water, pasta, and combine! Top with more thyme and/or Parmesan.