This Creamy Roasted Butternut Squash Pasta with Burrata is a wonderful, cozy dinner idea for a chilly Fall evening. Perfect for those times when you’re craving Italian food, carbs and comfort – which is pretty much every night if you’re me.

It’s getting chilly and rainy these days, a time for us hibernators to load up on carbs, put on a Nora Ephron classic, and just relax. It’s like every night can be a relaxing Sunday night! As long as you don’t let the Sunday blues get you, of course.

Make it cozy

Tonight, I’m treating myself to a Richard Curtis classic. I am watching Notting Hill for the 100th time. All I need is my big bowl of carbs and watch a big British friend group sit around a dinner table and compete over the last piece of brownie.

This is a rather multicultural experience: a British classic and an Italian feast. If you think about it, it’s just an exercise on global affairs! I’m quite a conscious citizen.

Now, when you look at a bowl of squash pasta you may think to yourself, how can I make this even better? Well, the answer is quite simple: burrata.

If I could, I would add burrata to every dish I make. I’m just a fan. Italy has given us so much in terms of food, but burrata might be their most ingenious invention yet. No wait, it’s actually gelato. No wait, pizza. I take it back, lasagna. Oh my god, it’s like Sophie’s choice.

Well, anyway the burrata is entirely optional but adds a lovely extra layer of creaminess to this already creamy sauce. To balance all that out, we have one of my favorite pasta toppings: parmesan breadcrumbs.

Whenever you can, make sure to use good-quality olive oil and lots of parsley – good olive oil is the key ingredient to success in life and the kitchen.

A crunchy breadcrumb topping adds such a lovely and needed texture to your pasta. The pomegranate seeds, another optional embellishment, add even more crunch to the dish, but also so much visual value. I mean look how pretty they are! They’re really not crucial to the final dish, but please consider adding them. They’re worth it.

Besides, they’re full of antioxidants and help reduce swelling and joint pain. You’re gonna need them after all those carbs.

A few tips

Arguably, peeling and cutting the butternut squash can be a lot of work, so if you want to save time, just cut your butternut squash in half lengthwise, scoop out the seeds and transfer cut-side up into a baking dish. That certainly makes things a lot easier now that I think about it.

Drizzle the pumpkin chunks with olive oil, season with salt and pepper and roast in the oven for about 45 minutes, or until tender.

If you do choose to roast the squash cut lengthwise, it might take a little bit longer in the oven, but then all you have to do is scoop the flesh from the skin and add to the blender with the other ingredients.

The butternut squash sauce is so silky and smooth so I also like to add sun-dried tomatoes for a nice, potent sweet-tart flavor and chewy texture – a little goes a long way. Not to mention sun dried tomatoes are rich in vitamins, minerals, and antioxidants. More nutrients!

Are they absolutely essential to the recipe? No, you can skip them, but girl, I’ll take all those antioxidants if you can.

If you’re looking for a simple, delicious dessert to indulge in after dinner, may I interest you in these Caramelized Miso Bananas?

Or how about these lovely, silky Chocolate Pots de Creme? They’re so easy to make and absolutely delightful!

If you make this Creamy Roasted Butternut Squash Pasta with Burrata please be sure to leave a comment! I’d love to hear from you and your favorite Sunday night comfort movie. And don’t forget to also tag me on Instagram. I’d love to see your photos!