Butternut Squash Boursin Pasta

This dish is hearty and so so yummy. Hands on time is minimal, which is always a win! Hope you love it!

Serves: 4-6 | Total time: 30-40ish minutes

Ingredients

• 1 bag (10 to 12 oz) frozen cubed butternut squash
• 1 wheel Boursin cheese, flavor of choice
• 1/2 yellow onion, sliced
• 3 garlic cloves, whole and peeled
• 2 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• Black pepper, to taste
• 8 oz dry pasta (I used Banza for extra protein + fiber!)
• 1/4-1/2 cup heavy cream OR pasta water
• 1 cup shredded parmesan

Instructions

1. Preheat the oven to 425°F.
2. Add the frozen butternut squash, sliced onion, and whole garlic cloves to a 9×13 baking dish. Drizzle with olive oil and season with salt and pepper. Nestle the wheel of Boursin in the center.
3. Roast for 25 to 30 minutes, until the squash is very tender and lightly browned and the Boursin is soft and melty.
4. While the squash is roasting, cook the pasta in well salted water according to package directions. Reserve 1/2 cup of the pasta water before draining if using instead of cream.
5. Transfer the roasted squash, onion, garlic, and Boursin to a blender or food processor. Add 1/4 cup of the cream or reserved pasta water and blend until smooth, adding more cream or pasta water as needed to reach a creamy, pourable sauce.
6. Pour the sauce over the cooked pasta and toss until evenly coated. Add additional cream or pasta water if needed to loosen the sauce. Taste and adjust seasoning as needed. You can serve like this if you want. I added the parmesan on top and broiled for 5ish minutes until bubbling and crispy, which took it to the next level!
7. Remove from oven and serve warm.

Note: I also added around 1 cup of chicken. Up to you if you want a bit more protein!

This is a link to my baking dish. LOVE this thing, but any 9×13 will work here! Just make sure it’s safe to broil with if you add that step.

Enjoy! And find more of my recipes here.