Creamy Roasted Butternut Squash Pasta with Burrata
A cozy roasted butternut squash pasta finished with burrata, pomegranate seeds, and breadcrumbs. The ultimate autumn comfort food.
Ingredients
- ½ medium butternut squash, peeled and cubed
- 2 tbsp olive oil, plus more for drizzling
- 2 tsp garlic powder
- 1 tsp chili powder, optional
- 1 tsp smoked paprika
- 12 oz fettuccine or linguini pasta
- ½ cup heavy cream
- 4 oz sun-dried tomatoes in olive oil, drained and chopped (optional)
- kosher salt and black pepper
- 2-4 burrata balls, for serving
- pomegranate seeds, for garnishing
For the Breadcrumbs:
- 2 tbsp olive oil
- ½ cup bread crumbs
- ¼ cup grated parmesan
- 4 tbsp fresh parsley, finely chopped
Instructions
- Preheat oven to 400°F.
- On a baking sheet lined with parchment paper, toss together the butternut squash, olive oil, garlic powder, smoked paprika, chili powder, and season with salt and pepper. Bake for 25-30 minutes, until the squash is tender.
- Meanwhile, prepare the breadcrumbs: heat the olive oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden – 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl, and add parmesan and parsley. Toss to combine.
- Cook the pasta according to package instructions. Drain, reserving about 1/2 cup of the cooking water.
- Once the squash is tender, remove and transfer to a blender with the cream. Blend until smooth.
- Wipe out the skillet you used for the breadcrumbs with a paper towel. Drizzle with olive oil and add the chopped sun-dried tomatoes. Sauté for 2 minutes.
- Stir in the butternut puree and gradually add about 1/4 cup pasta cooking water, stirring until combined - add more as needed. Taste and adjust seasonings.
- Add the pasta to the sauce, tossing to combine. If too thick, add more of the reserved cooking water. Divide the pasta between plates. Top with breadcrumbs, burrata, and pomegranate seeds. Serve.