{"id":633,"date":"2022-09-30T15:47:12","date_gmt":"2022-09-30T15:47:12","guid":{"rendered":"http:\/\/brainanti.com\/?p=633"},"modified":"2022-10-03T11:53:15","modified_gmt":"2022-10-03T11:53:15","slug":"the-best-butternut-squash-pasta","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/09\/30\/the-best-butternut-squash-pasta\/","title":{"rendered":"The Best Butternut Squash Pasta"},"content":{"rendered":"

Pasta wrapped in a silky butternut squash sauce and tickled with a few other goodies. This is one recipe you don\u2019t want to miss!<\/span><\/strong><\/span><\/p>\n

Butternut squash makes such a delicious pasta sauce, and today I\u2019m going to show you the<\/em> best way to make it. Follow me\u2026<\/p>\n

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Preparing Butternut Squash<\/strong><\/span><\/h2>\n

To minimise prep, I like to just slice the butternut squash in half and roast it<\/strong>; as opposed to slicing, peeling and dicing the squash into small cubes. Sure, it takes a little longer in the oven, but does anyone enjoy peeling anything, let alone a butternut squash?!<\/p>\n

To slice the squash you\u2019ll want a sharp knife<\/strong> and sturdy chopping board<\/strong>. Slicing the off stem will allow you to halve the squash more easily.<\/p>\n

Process shots: slice off stem (photo 1), start in the middle and slice down the bottom centre (photo 2), turn around and slice through the top (photo 3), squash should fall open (photo 4).<\/em><\/span><\/p>\n

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Roasted Butternut Squash<\/strong><\/span><\/h2>\n

By roasting the squash we\u2019re not only going to obviously soften it, but you\u2019ll also allow it to release its natural sugars<\/strong>. The squash will lightly caramelize in the oven, which adds heaps of flavour.<\/p>\n

Roasted Garlic<\/h3>\n

In with the squash we\u2019re going to add a couple of cloves of garlic, mainly because it\u2019d be rude not to (aren\u2019t those dents just made to be filled!?) but also because roasted garlic compliments the flavour of the squash<\/strong> so beautifully. When you roast garlic you completely transform its flavour<\/strong> \u2013 it goes gorgeously sweet and nutty. No need to peel the garlic, just whack it straight inside the squash.<\/p>\n

Process shots: add halved squash to baking tray (photo 1), scoop out seeds (photo 2), coat in olive oil, salt & pepper (photo 3), add garlic and roast (photo 4).<\/em><\/span><\/p>\n

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Creamy Butternut Squash Sauce<\/strong><\/span><\/h2>\n

Once the squash has roasted, it should be buttery soft. From there, we\u2019re going to pop the squash and roasted garlic in a blender with a couple of other goodies:<\/p>\n