Roasted Butternut Squash with Notta Pasta

A garlic and rosemary infused cream sauce gives Notta Pasta and roasted butternut squash a sophisticated flavor. When in season, you can substitute sugar pumpkins for the squash. Either way, it's delicious.

Yield

4 servings

Time

15 minutes to assemble
20 minutes to cook
Total time: 35 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Linguine
2-3 lb butternut squash or sugar pumpkin, peeled and 1”cubed* (approx.4-5 cups)
2 cups chopped red onion
2 tablespoons olive oil
Salt and pepper
2 cups heavy or light cream
1 tablespoon minced fresh rosemary, or 1 teaspoon dried
1 tablespoon minced garlic
Optional:
Glazed pecans
*Sugar pumpkins are small with deeply lined skin, used for cooking. They’re not the large smoother skinned pumpkins used for carving.

Directions

1.	Put a large pot of salted water on to boil. Preheat oven to 450°F.
2.	Add squash, onion and oil to a large baking or roasting pan. Sprinkle with salt and pepper.
3.	Toss together until all vegetables are coated with oil. Bake for 20 minutes or until squash is fork tender.
4.	Meanwhile, add cream, rosemary and garlic to a large skillet. Simmer for 5 minutes.
5.	Boil Notta Pasta according to box instructions. Add drained pasta and roasted vegetables to cream mixture. Add salt and pepper to taste. Toss gently and garnish with sweetened pecans if desired. Serve.

Roasted Butternut Squash with Notta Pasta

In this recipe

Notta Pasta Rice Linguine