Creamy Pasta with Roasted Honeynut Squash
# It’s Honeynut Squash Season!
Recently, Mike and I explored the farmer’s market and came across a charming basket brimming with the tiniest honeynut squash. My enthusiasm was undeniable as I selected the most adorable little ones. For those who might not know, honeynut squash are small varieties of butternut squash, crafted to be both petite and scrumptious. They offer a sweeter flavor and, when roasted, they achieve a rich, caramel-like, malty essence. Their small size makes them exceptionally tender and quick to cook.
## A Fall Inspired Pasta
After roasting a few honeynut squash and savoring them on their own, I decided to whip up a cozy, fall-themed pasta dish. I cut the squash into thick matchsticks and pan-roasted them in a generous drizzle of olive oil until they were blistered and caramelized. Next, I made a simple cream sauce, tossed in some greens, and combined it all with pasta. The outcome was a warm, satisfying bowl of goodness, ideal for the season!
## Why You Should Make a Squash Pasta:
– You adore fall and wish to relish a cozy bowl of pasta with squash.
– You’re aiming to serve delicious vegetarian fare.
– The idea of honeynut squash thrills you.
– You desire a hearty yet somewhat healthy pasta meal.
– You love garlic cream sauce.
## Frequently Asked Questions
**Q:** I can’t locate honeynut squash at the store; what alternatives exist?
**A:** Any squash will suffice, such as butternut or kabocha. Just chop it smaller to ensure it cooks quickly in the pan.
**Q:** Why does the pasta appear pink?
**A:** I was taken aback to discover that Swiss chard turned the cream sauce pink! In the future, I would choose kale or another green.
**Q:** What’s the name of the pasta shape?
**A:** It’s called calamarata, one of my favored pasta shapes that resembles calamari rings.
**Q:** Why are you acting as if people pose these questions?
**A:** I find this format entertaining and appreciate the humor in it!
Happy honeynutting! (That sounds off, LOL)
xoxo, Steph
P.S. If you adore honeynut squash as I do, try this [honeynut squash with honeyed walnuts](https://iamafoodblog.com/how-to-roast-honeynut-squash-honeynut-squash-with-honeyed-walnuts/) I created last year!
## Recipe: Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta
### Description
A warm and soothing pasta creation infused with all the flavors of fall, featuring honeynut squash.
### Prep Time
10 minutes
### Cook Time
30 minutes
### Total Time
40 minutes
### Ingredients
– 1-2 small honeynut squash (sliced into thick matchsticks)
– 2 tbsp olive or neutral oil
– Salt and freshly ground pepper
– 6 ounces dried pasta of your choice
– 1 1/2 cups leafy greens (chopped)
– 3/4 cup heavy cream
– 4 cloves garlic (minced or crushed)
– 3/4 cup finely grated parmesan
### Instructions
1. In a skillet, heat the oil over medium-high heat. Add the honeynut cubes in a single layer and sear, stirring occasionally, for 5 minutes. Reduce the heat to medium and cook until fork-tender, about 5-6 minutes. Season with salt and pepper.
2. In the meantime, cook the pasta 2 minutes shy of al dente in a large pot of salted water. Save 3/4 cup of pasta water and drain the rest.
3. Once the squash is ready, remove it from the pan and set aside. Add the cream and garlic to the same pan over medium heat and simmer until slightly reduced, about 2-3 minutes.
4. Combine the pasta and 1/2 cup of pasta water with the sauce and bring to a boil, stirring occasionally until the pasta is al dente and the sauce clings to the pasta, about 2 minutes. Add more pasta water if the sauce becomes too thick.
5. Stir in the greens until wilted, then lower the heat and blend in the cheese until melted.
6. Incorporate the honeynut squash, season with salt and pepper, and enjoy immediately!