Katharina Buczek
Then, slice the tops off of the garlic bulbs and place them on tin foil.
Drizzle one tablespoon of olive oil and some salt on top of the bulbs before wrapping the tin foil tightly around them.
Next, get out a baking sheet and spread out the cubed butternut squash, mushrooms, and fresh rosemary on top.
Don’t forget to add your tin foil-wrapped garlic bulbs, too!
Finally, top all of the veggies with more olive oil, salt, and pepper, and pop the baking sheet into the oven for thirty-five to forty minutes.
Around the twenty-five-minute mark, you should check to see if the mushrooms are cooked. And if they are, you can just set them aside in a bowl until the squash and garlic are done.
Next, cook your pasta of choice according to the box instructions. But don’t forget to save one cup of pasta water before straining!
Afterward, once the butternut squash, garlic, onion, and rosemary are done roasting, add them all to a blender along with the pasta water, cream, and more salt and pepper. However, do not include the mushrooms!
Finally, blend everything together until smooth, and add your cooked pasta to a pot. Then, you can pour your butternut squash sauce all over the top.
And to garnish, you can top each plate of pasta with the roasted mushrooms, black pepper, and parmesan cheese.
Normally, making pasta sauce from scratch can take hours of standing over the stove.
