Go Back
–+ servings
5 from 1 vote

Honey Nut Squash Alfredo Pasta

1 hour
Serves 4
pin it Print
Elegant serving of brown butter honey nut squash Alfredo pasta on a neutral dinner plate.

Ingredients 

  • 1 large honey nut squash halved and seeded
  • 3 tbsp olive oil
  • Kosher salt & black pepper
  • Pinch of freshly grated nutmeg
  • White pepper optional (to taste)
  • 6 tbsp unsalted butter
  • 4 garlic cloves minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 1 lb pappardelle
  • ~2 cups reserved pasta water as needed to thin the sauce

Directions 

  • Preheat oven to 400°F. Line a sheet pan with parchment.
  • Drizzle squash with olive oil, season with salt and pepper, and roast cut-side down for 35–40 minutes, until tender and caramelized. Use this time to prep the other ingredients and heat your water or do some other things you need to do!
  • When the squash is done roasting, cook pasta in salted water until al dente; reserve 2 cups of pasta water.
  • Melt butter in a large skillet over medium heat until brown and nutty. Add garlic and cook 30 seconds.
  • Scoop roasted squash into the pan and mash with a whisk. Add pasta water, ½ cup at a time, until smooth.
  • Stir in cream and simmer until thickened. Add Parmesan, nutmeg, and white pepper. Season to taste.
  • Toss pasta in the sauce until glossy. Add more water if needed.
  • Serve hot with extra Parm! I also love to add a little chili crunch if I'm feeling funky!B