Butternut Squash Pasta (Creamy with Crispy Breadcrumbs)

Ingredients

• 1.1 lb / 500g short pasta - I've used conchiglie shell pasta
• 2.5 lb / 1.1kg butternut squash
• 1 medium brown onion
• 1 small whole garlic head / bulb
• 1 sprig of rosemary
• 1/2 cup ricotta cheese
• 1/2 cup freshly grated parmesan cheese - or vegan parm
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• 1 cup breadcrumbs or 2-3 slices stale bread
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• 3 tablespoons finely grated parmesan cheese
• 1 teaspoon finely chopped rosemary

Instructions

1. 1

   Preheat oven to 400℉ / 200℃. Peel the butternut squash and chop into chunks along with the onion. Slice the top of the garlic head so the tops are exposed but keeping the bulb intact and add everything to a baking dish

2. 2

   Add the olive oil, a good pinch of salt and pepper and tear over the rosemary leaves. Toss everything together so it's all coated and add a light drizzle of oil to the top of the garlic head

3. 3

   Roast for 30 minutes until the squash has cooked through - check with a fork (if the garlic head is still firm, continue to cook it further while you prep the next steps)

4. 4

   Whilst it's roasting make the pangrattato. Add the olive oil and a whole garlic clove to a small skillet over low-medium heat. Once the garlic is lightly golden brown, add the breadcrumbs and quickly stir through. Note if using stale bread, pulse in a blender to create breadcrumbs first

5. 5

   Add the rosemary, parmesan, a pinch of salt and saute for 5-10 minutes continuously stirring so it doesn't burn until a golden brown color. Disregard the whole garlic clove and set the breadcrumbs aside. For a more detailed recipe, refer to my pangrattato recipe

6. 6

   Boil the pasta in a large pot of salted water until al dente - making sure to reserve a few cups of pasta water, then drain through a colander

7. 7

   Once the veggies have slightly cooled, squeeze the garlic head so that the cloves pop out and add them to a large blender or food processor

8. 8

   Add the ricotta and parmesan cheese to the blender with a good pinch of salt. Add ½ cup reserved pasta water and blend until a smooth creamy puree. Taste for seasoning

9. 9

   Add the cooked pasta back to the pot and pour over the butternut squash puree. Add ½ cup of pasta water and gently stir through until the pasta is coated and you have a beautiful creamy sauce (add more pasta water as you need if it seems too thick)

10. 10

    As a serving suggestion, pour the pasta back into the same baking dish and garnish with a good sprinkle of pangrattato on top, leaving some on the side in small bowls for extra topping. Serve up your delicious creamy Butternut Squash Pasta and enjoy!