PUMPKIN PASTA IN PARMESAN GARLIC CREAM SAUCE

The most delicious fall pumpkin pasta: pasta shells with roasted squash and a thyme-infused parmesan garlic cream sauce. Simple and luscious!

PUMPKIN PASTA IN PARMESAN GARLIC CREAM SAUCE

INGREDIENTS
  1. 2 pounds kabocha squash (approximately half of 1 medium kabocha) or butternut squash
  2. 1/4 cup finely chopped onion
  3. 1/4 cup extra-virgin olive oil
  4. Kosher salt and freshly ground black pepper
  5. 1 1/2 cups heavy whipping cream
  6. 4 whole garlic cloves, peeled and smashed
  7. 2 sprigs thyme, plus 1 teaspoon chopped
  8. 3/4 cup grated Parmigiano Reggiano cheese
  9. 1 tablespoon butter
  10. 8 ounces dried pasta shells
  11. 1 1/2 cups baby kale or spinach leaves

INSTRUCTIONS
  • Peel the squash, remove the seeds and cut into 1-inch chunks. 
  • Preheat the oven to 400 degrees.
  • Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.