A silky, comforting pasta built around roasted butternut squash. The purée creates a naturally creamy sauce that feels rich yet balanced, finished with edible flowers because why not!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2–3 servings

Instructions:

1. Roast the squash

Heat oven to 400°F.
Toss squash with olive oil, salt, and pepper.
Roast 25–30 minutes until very soft and caramelized.

2. Build the purée

In a pan, sauté shallot and garlic in olive oil until soft.
Add roasted squash and vegetable stock.
Simmer 3–4 minutes.

3. Blend
Transfer to blender and add:

cream
nutmeg
squeeze of lemon

Blend until completely smooth and silky.

(If needed add a little pasta water to loosen.)

4. Cook pasta
Boil pasta in salted water until al dente. Reserve 1 cup pasta water.

5. Finish the sauce
In a large pan:

melt butter
add squash purée
loosen with pasta water until glossy
Add pasta and toss with parmesan.

For the squash purée:

1 medium butternut squash, peeled and cubed
3 tbsp olive oil
3 garlic cloves
1 small shallot, sliced
½ cup vegetable stock (or pasta water)
¼ cup heavy cream (optional but makes it silky)
¼ tsp nutmeg
salt + black pepper
squeeze of lemon

For the pasta:

8 oz pasta (rigatoni, orecchiette, or pappardelle works well)
2 tbsp butter
¼ cup parmesan, finely grated

To finish:

crispy sage or thyme
toasted breadcrumbs or crushed pistachios
parmesan
drizzle good olive oil
edible flowers (because why not)

Optional add:

burrata
pancetta
brown butter

Dom’s Tip:

Roast the squash until the edges are deeply caramelized rather than just soft. That extra color concentrates the natural sweetness and gives the purée a richer, more complex flavor.