🧀🍝 Cheesy Buttercup Squash Tortiglioni

Creamy • Cozy • Crowd-Pleaser

🥣 Ingredients (Serves 3–4)

• 300 g tortiglioni pasta

• 2 cups buttercup squash, peeled & cubed

• 2 tbsp olive oil or butter

• 2 cloves garlic, minced

• ½ cup cream (or milk for lighter)

• ¾ cup grated cheese (cheddar, parmesan, or a mix)

• ¼ tsp nutmeg (optional but lovely)

• Salt & black pepper, to taste

• Optional: chili flakes, thyme, or sage

👩‍🍳 Instructions

1. Roast the squash

   • Toss squash with olive oil, salt, and pepper

   • Roast at 200°C / 400°F for 25–30 min until soft

2. Cook the pasta

   • Boil tortiglioni in salted water until al dente

   • Reserve ½ cup pasta water, then drain

3. Make the sauce

   • Mash or blend roasted squash until smooth

   • In a pan, sauté garlic in butter

   • Add squash purée, cream, cheese, and nutmeg

   • Stir until creamy and melted

4. Combine

   • Add pasta to the sauce

   • Loosen with pasta water if needed

   • Adjust seasoning

✨ Finishing Touches

• Extra grated parmesan on top

• Fresh herbs (sage + squash = 💛)

• A drizzle of olive oil or browned butter