A delicious and creamy pasta dish made with roasted butternut squash, garlic, and warm fall spices. This recipe can be tailored for a dairy-free option by using coconut cream instead of heavy cream. It's perfect for a comforting fall dinner.
1: Preheat your oven to 400 degrees.
2: Toss the onions and squash with olive oil and add them to a large baking sheet in a single layer.
3: Make a foil bag for the garlic, top with olive oil, and pinch the edges to ensure it’s fully closed.
4: Roast the vegetables for 30-40 minutes, making sure they don’t burn.
5: Cook a package of pasta according to the packaging instructions and reserve 2 cups of the pasta water.
6: Reserve ¼ cup of the roasted vegetables.
7: Add the rest of the roasted vegetables, spices, cream, and reserved pasta water to the blender and blend until creamy and smooth.
8: Mix the sauce and pasta in a large bowl and adjust the salt to your liking.
9: Serve warm, topped with bacon and parmesan cheese.
