📖 Instructions

1. First, let's prep the butternut squash. Preheat your oven to 400°F (200°C). Peel, deseed, and cube a medium butternut squash. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Keep an eye on it; you want that nice golden color but not burnt!
2. While the squash roasts, cook your pasta according to the package directions. I usually go for a good quality whole wheat pasta – yum! Once cooked, drain it, reserving about 1/2 cup of pasta water, just in case. That pasta water is liquid gold, folks; it's your secret weapon for creamy sauces.
3. Now for the pesto! If you're using homemade pesto (which I highly recommend!), follow your favorite recipe. I'll put a link to one below. If using store-bought, just make sure its a pesto you love. If not? Well, that's a problem for another day!
4. Meanwhile, gently mash the roasted butternut squash—you don't want to make it into complete puree; some texture is nice! Stir in the pesto, about 1/4 cup to start, and mix well. Add a splash of pasta water to thin it out if needed; start with a little and add more until it reaches your preferred creaminess. Trust your instincts here; this is your masterpiece!
5. Time to combine! Add the cooked pasta to the butternut squash and pesto mixture. Toss everything together until the pasta is nicely coated. If it seems too thick, you can add more pasta water – remember that liquid gold!
6. Finally, stir in the sun-dried tomatoes (roughly chopped is best!). Taste and adjust seasoning as needed. A pinch of red pepper flakes adds a subtle kick, if you're into that sort of thing! Serve immediately and enjoy this yummy masterpiece!