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Roasted Butternut Squash & Tomato Pasta with Mozzarella
This Roasted Butternut Squash & Tomato Pasta with Mozzarella is a fall-inspired comfort dish with deep, rich flavors and irresistible creaminess. Butternut squash, Sungold tomatoes, and whole garlic heads are oven-roasted until tender and caramelized. Blended into a luxurious sauce with butter, sautéed onions, garlic, broth, and cream, the flavor is sweet, savory, and herbaceous. Finely chopped mozzarella melts seamlessly into the sauce, coating every bite of pasta. Baked with cubed mozzarella and topped with fresh basil, this dish is cozy, creamy, and restaurant-worthy.
Roasted Butternut Squash & Tomato Pasta with Mozzarella
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Preheat oven to 400°F. On a baking sheet, combine chopped butternut squash, Sungold tomatoes, and garlic heads. Drizzle with olive oil, season with salt and pepper, and toss.
- Step 2
Cover garlic with foil and roast everything for 45 minutes, until tender and caramelized.
- Step 3
Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Step 4
In a pan, melt butter with a dash of olive oil. Add diced onion and cook until translucent, then stir in minced garlic.
- Step 5
Add roasted squash, tomatoes, and squeezed roasted garlic cloves to the pan. Mix well.
- Step 6
Pour in broth and cream. Use an immersion blender to blend everything into a smooth sauce.
- Step 7
Season with salt, pepper, and the same spices used earlier. Stir in 4 oz finely chopped mozzarella until melted and smooth.
- Step 8
Toss in cooked pasta and a splash of pasta water. Mix until creamy and well combined.
- Step 9
Transfer to a baking dish. Top with 3/4 cup cubed mozzarella and bake at 350°F for 20–25 minutes.
- Step 10
Broil for 5 minutes until the top is slightly browned. Garnish with fresh basil before serving.
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Per serving
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