⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 medium Butternut Squash
• 3 tbsp Olive Oil
• 1/2 small Onion
• 2 cloves Garlic
• 1/2 tsp Five-Spice Powder
• 1/2 cup Heavy Cream
• 8 oz Pasta
• to taste Salt and Pepper
• for garnish Fresh Parsley

📖 Instructions

1. First, preheat your oven to 400°F (200°C). Wash and peel the butternut squash. Then, chop it into roughly 1-inch cubes. This is way easier than trying to peel and cube it whole, trust me!
2. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Make sure they're spread out evenly – you don't want them steaming instead of roasting. Aim for a single layer!
3. Roast the squash for about 30-40 minutes, or until it's tender and slightly caramelized. You'll know it's ready when a fork slides easily into it. This step is key for maximum flavour!
4. While the squash is roasting, cook your pasta according to package directions until al dente. Make sure to reserve about 1/2 cup of the pasta water – it will become your secret weapon for creating a luscious sauce later!
5. Now, for the magic! Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 a small onion chopped and cook until softened, about 5 minutes. Don't let it burn; low and slow is the way to go!
6. Add 2 cloves of minced garlic and cook for another minute, just until fragrant. Don't overcook it; the garlic should be aromatic, not browned.
7. Next, stir in the roasted butternut squash. Mash some of the squash with a potato masher if you like a thicker and chunkier sauce. Or just leave it as is if you prefer smoother consistency. Its all up to you!
8. Stir in 1/2 teaspoon of five-spice powder. Taste it, and add a pinch more if you desire a stronger flavour. Trust your instincts!
9. Now, add 1/2 cup of heavy cream and cook until it’s warm and the sauce thickens slightly. Season with salt and pepper to taste, and this is where your reserved pasta water comes in handy!
10. Gradually add the pasta water, a tablespoon at a time, until you reach your desired sauce consistency. I usually add it slowly, tasting as I go, until it’s creamy and coats the pasta perfectly. It’s like magic!
11. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the delicious sauce. Give it a good stir to make sure there are no lonely strands of pasta hiding at the bottom!
12. Finally, serve immediately and garnish with fresh parsley or other herbs of your choice. It's best served warm, and trust me, it's best enjoyed as soon as it's cooked! Bon appétit!

📝 Notes

• Make sure to roast the butternut squash until it's tender and slightly caramelized for the best flavor. Don't overcook the garlic or it will become bitter. Adjust the amount of five-spice powder to your liking. Some people like it stronger, some prefer a more subtle flavor. Experiment!
• Feel free to add other vegetables to the dish, like mushrooms or spinach. Get creative!