Ingredients:

  • lbs Butternut Squash, peeled, seeded, and cubed
  • large cloves Garlic, smashed
  • Tbsp Olive Oil, divided
  • Salt & Black Pepper, to taste
  • lb Dry Pasta (Rigatoni or Penne)
  • medium Yellow Onion, finely diced
  • medium Shallots, finely diced
  • tsp Freshly grated Ginger
  • tsp Red Pepper Flakes, or to taste
  • tsp Smoked Paprika
  • cup Vegetable or Chicken Stock
  • /2 cup Heavy Cream (or full-fat coconut milk)
  • /2 cup Freshly grated Parmesan Cheese, plus more for serving
  • Tbsp Chopped Fresh Parsley
  • Reserved Pasta Water, as needed

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash and smashed garlic with 2 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until fork-tender and slightly caramelised.
  2. While the squash roasts, bring a large pot of salted water to a rolling boil. Add pasta and cook until very al dente (about 2 minutes less than package directions). Crucially, reserve at least 1.5 cups of the starchy pasta water before draining. Drain pasta and set aside.
  3. In a large skillet over medium heat, add the remaining 1 Tbsp of olive oil. Sauté the diced onion and shallots until softened (about 5 minutes).
  4. Add the grated ginger, red pepper flakes, and smoked paprika. Stir constantly for 1 minute until fragrant; this blooms the spices.
  5. Transfer the roasted squash and garlic (discarding skins if necessary) to a high-powered blender. Add the vegetable stock. Blend until perfectly smooth, adding a splash of reserved pasta water if the mixture is too thick.
  6. Pour the smooth squash puree into the skillet with the aromatics. Bring to a gentle simmer.
  7. Stir in the heavy cream. Slowly add the grated Parmesan cheese, stirring constantly until melted and the sauce is glossy. Taste and adjust seasoning.
  8. Add the al dente pasta directly to the skillet with the sauce. Toss vigorously. Add the reserved pasta water, a splash at a time, until the sauce clings beautifully to the pasta, creating a velvety coating.
  9. Divide immediately into bowls. Garnish generously with fresh parsley and extra Parmesan cheese.