Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals. *If smoked gouda isn’t your thing, any 4 oz of cheese will do.
Wow, it's been awhile! Summer is always a busy time: visiting with friends, doing work around the house and yard, playing with our wee man, and in general spending as much time as possible outside enjoying our gorgeous summer in Alaska.
Now that the leaves have started to fall and the air is bitingly crisp, I feel excited to spend more time here on the blog as winter starts to slink in. I couldn't think of a better way to kick off the fall season than with a recipe I've been meaning to share for a long time.
One of my BFFs makes a butternut squash pasta with just those two ingredients and a splash of olive oil... it's to die for! I knew smoked gouda and roasted garlic would really marry beautifully with the sweet squash so I just had to experiment. This recipe will not let you down. Normally I don't cook with oil (due to Todd's rheumatoid arthritis), but don't skimp on the one tablespoon. There's no sauce in this dish, so you really need that little bit of olive oil to coat the squash and pasta. Happy cooking!
Smoked Gouda and Butternut Pasta
By Katie Henry - Produce On Parade
Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.
Ingredients
- 1 medium butternut squash, peeled and deseeded and cut into ¾” cubes
- 1 tbsp olive oil
- 3 large garlic cloves, left in their peel
- 12 oz dry spaghetti
- ½ of one 8 oz. package of Miyoko's Creamery Smoked VeganMozz or vegan cheese of choice, shredded
- 1-2 tsp Johnny’s Seasoning Salt or regular table salt
- 2 tsp fresh lemon thyme, for garnish (optional)
- Preheat oven to 400°F. Add the cubed squash to a large casserole dish and toss with oil. Roast for 45-60 minutes, stirring every 20 minutes until the squash is fork tender. When there’s 20 minutes left, toss in the garlic then bring a large pot of water to boil for the pasta.
- Cook the pasta according to package, drain and return to pot. Peel the roasted garlic and smash it into a puree with a spoon in a small bowl. Stir the garlic, cheese, salt, and roasted squash into the pasta.
- Serve hot and topped with fresh lemon thyme and fresh cracked black pepper.
Cook time:
Total time:
Yield: 4 servings
