What You’ll Need:
1 Butterbaby squash (or small butternut squash)
1 pt Cherry tomatoes
Fresh garlic cloves (as many as your heart desires)
1/2 cup Olive oil, divided + 2 tbsp.
1/2 tsp Thyme, fresh or dried
4.5 oz. Pasta
1 cup Pasta Water
Salt & Pepper to taste
Fresh Parmesan Cheese (optional, but highly recommended 🙂 )
Red Pepper Flakes (optional)
Instructions:
- Rinse tomatoes. Add tomatoes, 1/4 cup olive oil, and fresh garlic cloves in a baking dish. Roast at 400 degrees for about 25 minutes, or until tomatoes have burst and become fragrant.
- Cut the top of the butternut squash. Then cut squash in half lengthwise. Use a spoon to remove the seeds. Place on a baking sheet, drizzle with 2 tbsp olive oil + a sprinkle of salt. Roast at 400 degrees for about 30-45 minutes (this will vary depending on the size of your squash), until fork tender.
- Cook pasta according to package instructions. Right before draining your pasta, reserve 1 cup of pasta water.
- In a blender, add roasted squash, roasted tomato and garlic, 1/4 cup olive oil, 1/2 cup pasta water, and thyme. Blend until smooth. (add more water depending on your desired consistency of sauce.
- Taste. Add additional salt + pepper if needed.
- Enjoy!
