{"id":29754,"date":"2025-12-18T00:05:56","date_gmt":"2025-12-18T08:05:56","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=29754"},"modified":"2025-12-17T20:03:09","modified_gmt":"2025-12-18T04:03:09","slug":"pan-roasted-honeynut-squash-with-creamy-garlicky-pasta","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/pan-roasted-honeynut-squash-with-creamy-garlicky-pasta\/","title":{"rendered":"Roasted Honeynut Squash Creamy Pasta"},"content":{"rendered":"

It\u2019s honeynut squash season! <\/strong><\/p>\n

Mike and I went to the farmer\u2019s market the other day and there was a perfect little basket of the tiniest honeynut squash. I absolutely love honeynuts so of course I squealed and went about picking out the cutest most tiniest ones. If you\u2019re not familiar with honeynut squash, they\u2019re like tiny butternut squashes, with the same shape. They were created to be a tiny, tasty squash and they are. They\u2019re sweeter and when cooked, take on a caramel almost malty flavor. They\u2019re super tender and cook very quickly because they\u2019re so small.<\/p>\n

A fall inspired pasta<\/h2>\n

After roasting a couple and eating them as is<\/a>, I thought it would be nice to make a fall inspired pasta. I cut the squash up in a thick matchstick then pan-roasted them in a generous amount of olive oil. They got blistered and caramelized and so good. From there, I made a simple cream sauce then tossed in some greens and pasta. So cozy and perfect scooped up into a bowl!<\/p>\n

\"A<\/picture><\/p>\n

Why you should make a squash pasta:<\/h2>\n