This Roasted Butternut Squash Pasta is creamy, cheesy, and SO delicious. Packed with roasted butternut squash, lots of parmesan cheese, and just a touch of cream, this is an easy dinner you'll come back to time and time again this fall!
Preheat oven to 375 degrees.
Place the diced squash on a small baking sheet. Drizzle with olive oil. Use hands to coat the squash in the oil. Sprinkle with 1/2 tsp salt and pepper, toss again. Spread the squash evenly on the baking sheet. Roast for 15 minutes or until soft.
Fill a large skillet with water. Bring to a boil. Season liberally with salt, it should taste as salty as the sea. Add the fresh pasta, and cook for a few minutes less than the package says (we will finish cooking the pasta in the sauce later). Alternatively, you could use 12 ounces of dried pasta, but you will need to cook them in a large pot and cook just under aldente. Reserve 2 cups of pasta water and drain the pasta leaving the skillet empty.
Once the squash is done roasting, transfer to a blender along with 1/2 cup of half and half and 1/2 cup starchy pasta water. Blend until smooth and pour back into the skillet you cooked the pasta in.
Whisk in another 1/2 cup of starchy pasta water and remaining 1/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer for 1-2 minutes and then turn the heat down to low. Add the cooked pasta along with the parmesan cheese and toss to combine. Add another 1/2 cup of pasta water to loose the sauce up even more. Continue to toss the pasta until the cheese has melted. If needed, add more pasta water to get to desired sauce consistency. (I used 1 1/2 cups total.)
Season to taste with salt and pepper. Garnish with parmesan cheese.