Creamy Roasted Butternut Squash Pasta

I do like butternut squash.  Roasting it will bring it to the next level!

Ingredients 

1 butternut squash 

2 bulbs garlic

1 onion

Olive oil

1/2 cup chicken stock

1/4 cup heavy cream

1/2 Tbsp smoked paprika 

1 Tbsp brown sugar 

1/4 tsp cumin

1/2 tsp chili flakes 

Salt and pepper to taste

Herbs, 3 to 4 sage leaves, 2 Bay leaves, rosemary and thyme

Parmesan cheese measured with your heart

Pasta of your choice

Stuff you will need 

Baking sheet lined with parchment paper 

Cutting board 

Sharp knife 

Blender

Frying pan

Pot to cook your pasta

Colander 

Directions

Cut the butternut squash in half down the long axis.  Using a spoon, clean out the butternut squash. 

Transfer to the baking sheet. 

Cut the top off the garlic and put that on the baking sheet.  Along with a chunk cut onion.

Drizzle everything with olive oil.

Bake at 300 F.  You will need to take out the garlic and onion as the butternut squash will need to be baked till fork tender.  This depends on how big the squash is.

Once the squash is cooked, spoon out the squash and transfer to your blender along with the chicken stock, garlic and onion.  Blend till pureed. 

Transfer to your pan and add the remaining ingredients, not the cheese just yet. Cook till your desired consistency.  You might need to add a little more chicken stock if you see it is too thick.  Fish out the bay and sage leafs, along with the rosemary and thyme if you used fresh stuff.

Cook the noodles el dente.  Scoop out some of the pasta water and put aside.  Drain your pasta and add to the sauce.  Add the cheese and some of the pasta water.  

Stir till the cheese is melted.

Serve right away.