Creamy Pasta with Roasted Squash and Sauteed Mushrooms

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I think this dish will make your Friday night, especially if it’s one of those nippy nights that is a portent of cold evenings to come.  This will serve a family of six happily.  Here’s how I did it, but feel free to add your own flair.

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To begin with, roast 2 heads garlic and half an orange kabocha squash with olive oil and salt and pepper at 450°F for about 40 minutes.

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While that’s on the go, dice up 2 small onions, and slice up a whole package of white mushrooms.

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And grate a 150g package of asiago cheese.

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When the squash is roasted, chop it up into little cubes after peeling off the skin.

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I popped the roasted garlic cloves out of the head and sliced them up as best I could.

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Here I defrosted about 2/3 cup of the frozen pesto we have on hand (if you grow a lot of basil, you make a lot of pesto).

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Now, this is not a sauce you want to make well in advance.  I suggest making it right before you serve it and your pasta water is already on the boil.

In a skillet, melt a knob of butter with a dollop of olive oil over medium high heat.

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Add in your mushrooms and sautée them until they’re browned.

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Chuck those mushrooms in a bowl for now.

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Add your diced onions to the skillet and cook until softened.  Then you can chuck the mushrooms back in, together with your garlic and roasted squash.

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Give that a stir.  Already it smells amazing.

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Then chuck in your pesto, as well as 4oz (half a 250g package) plain cream cheese.  Stir that until it’s all melted and lovely.

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Pour in about 3/4 cup whipping cream, as well as 1 cup milk (or any combination of dairy you wish — that was just the amount of cream I had to get rid of).

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Add the cheese and stir until melted and incorporated.

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Toss with your cooked pasta and serve immediately.

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You can garnish it with whatever you wish! Even nothing!

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