📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures that the squash roasts evenly and develops a beautiful caramelized flavor. Make sure the oven is fully heated before placing the squash inside.
2. Peel, seed, and cube the butternut squash. Aim for roughly 1-inch cubes. Uniform size ensures even cooking. A good tip is to use a sturdy vegetable peeler and a sharp knife for easier prep. I hate using dull knives.
3. Toss the squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure each cube is coated evenly with oil and seasoning. This helps with even roasting and enhances the flavor. Seasoning, always.
4. Spread the squash in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Avoid overcrowding the pan, as this can cause the squash to steam instead of roast. Parchment paper? Yes, please!
5. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Turn the squash halfway through to ensure even browning. You'll know it's ready when a fork easily pierces through the cubes. Oh yeah.
6. While the squash is roasting, cook your pasta according to package directions. Reserve about 1 cup of pasta water before draining. This starchy water will help create a creamy sauce later on. I use rigatoni but use whatever you want!
7. In a large skillet or pot, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic, as this can make it bitter. Garlic, garlic, garlic! Mmmm
8. Stir in 1/2 cup of half-and-half (or heavy cream for a richer sauce) and 1/4 teaspoon of red pepper flakes. Bring to a simmer, then reduce the heat to low. The cream should be warm but not boiling.
9. Add the roasted butternut squash and cooked pasta to the skillet. Toss to combine, adding a little of the reserved pasta water if needed to reach your desired consistency. The sauce should coat the pasta and squash evenly.
10. Stir in 1/4 cup of grated Parmesan cheese and season with salt and pepper to taste. Toss again until the cheese is melted and the sauce is creamy. Taste and adjust seasonings as needed. Dont be afraid to add more cheese!
11. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of chili flakes. A sprinkle of fresh parsley also adds a nice touch. Enjoy your spicy-sweet butternut squash pasta!