This Creamy Roasted Butternut Squash Pasta with Burrata is a super cozy dinner idea. Perfect for those nights when you’re craving Italian, carbs and fall/winter flavors, which is pretty much every night.
It’s been chilly and rainy, a time for us hibernators to eat a lot of extra carbs, put on a Nora Ephron classic, and chill. Just a regular old Sunday. 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 I’m all set.
If I could I would add burrata to every dish I make, because Italy has given us a lot in terms of food, but burrata might be their best invention ever. No wait, it’s actually gelato. No wait, pizza. Lasagna. Pasta. Oh my god, it’s like choosing your favorite child.
Anyways, the burrata adds a lovely extra layer of creaminess to this creamy sauce. And to balance that out, we have my favorite pasta topping: parmesan breadcrumbs. If you can, make sure to use good olive oil and lots of parsley – good olive oil is the key ingredient to success in life and the kitchen. It adds such a lovely and subtle crunchiness to your pasta. The pomegranate seeds add more crunch and embellishment, I mean look how pretty they are! They’re not crucial to the final dish, but please consider adding them. They’re worth it.
Sometimes I don’t feel like peeling and cutting the butternut squash – it can be a lot of work, so if you want to save time, cut your butternut squash in half lengthwise, scoop out the seeds and transfer cut-side up into a baking dish. Drizzle with olive oil, season with salt and pepper and roast in the oven for about 45 minutes, or until tender.
It might take a 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, I also like to add sun-dried tomatoes for that potent sweet-tart flavor and chewy texture – a little goes a long way. Besides, sun dried tomatoes are rich in vitamins, minerals, and antioxidants. Are they absolutely essential to the recipe? No, you can skip them, but girl I’ll take all those antioxidants.
Creamy Roasted Butternut Squash Pasta with Burrata
- 1/2 medium butternut squash, cubed
- 3 cloves garlic
- 1/2 cup heavy cream
- 4 oz sun-dried tomatoes in olive oil, drained
- 12 ounces pasta
- 2 tbsp olive oil
- red pepper flakes
- kosher salt and black pepper
- 4 burrata balls, for serving
- 1/4 cup pomegranate seeds, for serving
- 1/4 cup olive oil
- 1/2 cup bread crumbs
- 4 tbsp fresh parsley, finely chopped
- 1/4 cup grated parmesan
- Preheat oven to 400° F.
- On a baking sheet lined with parchment paper, toss together the olive oil, butternut squash, garlic, red pepper flakes, salt, and pepper. Bake for 25-30 minutes, until the squash is tender.
- Meanwhile, cook the pasta until al dente. Drain, reserving about 1/2 cup of the cooking water.
- Prepare the breadcrumbs: heat the olive oil in a large skillet over medium heat. Add breadcrumbs and and toast, stirring frequently, until golden – 2 to 3 minutes. Transfer to a bowl and add parmesan, and parsley. Toss to combine.
- Once the squash is tender, remove and transfer to a blender with the garlic and heavy cream. Blend until smooth.
- Wipe out the skillet with a paper towel. Add a drizzle of olive oil then add the butternut puree, sun-dried tomatoes and about 1/4 cup pasta cooking water, stirring until combined. Taste and adjust seasoning as needed.
- Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
- Divide the pasta between plates. Top with breadcrumbs and burrata. Enjoy!
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 I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!