⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1/2 medium Butternut squash
• 4 oz Pasta
• 1 cup Fresh basil leaves
• 1/4 cup Pine nuts
• 2 Garlic cloves
• 1/4 cup, grated Parmesan cheese
• 1/4 cup, plus more for roasting Olive oil
• to taste Salt and pepper
• 4 oz Burrata cheese

📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). This ensures your butternut squash will roast beautifully and evenly.
2. Wash and prep that squash! Cut your butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Drizzle generously with olive oil (about 2 tablespoons), season with salt and pepper, and roast for about 40-45 minutes, or until tender. You'll know it's done when a fork easily pierces the flesh.
3. While the squash is roasting, let's get that pasta cooking! Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions, until al dente (perfectly cooked, but still firm to the bite).
4. Once cooked, drain the pasta and set it aside. Don't rinse it though! We want to preserve some of that lovely starchy pasta water, it'll help to create a creamier sauce.
5. Now for the star of the show, the butternut squash! Once cool enough to handle, scoop the flesh out of the skins and either mash it with a potato masher for a rustic feel or use a food processor for a super smooth puree. If you're feeling lazy (I often am!), you can also just roughly chop the cooked squash.
6. Time to make the pesto! In a mixing bowl, combine the basil leaves, pine nuts, garlic, parmesan cheese, and olive oil. Use a food processor or a mortar and pestle to blend everything together until smooth. Add a little more olive oil if needed to get the desired consistency. Taste and adjust seasonings as you go.
7. In a large skillet over medium heat, add the mashed or pureed butternut squash. If you prefer a creamier sauce, you can add a little pasta water to thin it out. Add a tablespoon of pesto for color and to help meld flavors.
8. Toss the cooked pasta into the skillet with the butternut squash mixture. Add a bit more pasta water if the sauce is too thick and stir until everything is well combined.
9. Plate up! Divide the pasta among serving bowls. Top with a generous dollop of creamy burrata cheese, a drizzle of extra pesto, and a sprinkle of fresh basil leaves. And there you have it!
10. Optional: A sprinkle of flaky sea salt just before serving will elevate it to another level – trust me on this one! Its salty pop adds an element of sophisticated yumminess

📝 Notes

• Make sure to use high-quality ingredients for the best flavor.
• If you don't have pine nuts, you can substitute with walnuts or almonds.
• Feel free to adjust the amount of pesto and burrata to your liking. More is always better, right?