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Fall Crockpot Pasta with Roasted Garlic

Warm up this fall with a cozy meal that epitomizes the season—Cozy Fall Crockpot Pasta with Roasted Garlic & Sage. This delightful dish features pasta combined with creamy butternut squash, rich roasted garlic, and fragrant sage, all cooked together in a slow cooker. It's the perfect comfort food, offering deep, earthy flavors with minimal prep time. Come home to a hearty, flavorful meal that warms your heart and fills your home with cozy aromas. Enjoy it with family and friends and savor the essence of autumn in every bite!
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Ingredients
  

12 oz pasta (penne or rigatoni recommended)

1 head of garlic

1 medium onion, diced

2 cups butternut squash, diced into 1-inch cubes

1 cup baby spinach, roughly chopped

1 can (14 oz) diced tomatoes, undrained

2 cups vegetable broth

1 tsp dried sage

1 tsp dried thyme

1/2 tsp red pepper flakes (optional, for a spicy kick)

Salt and pepper to taste

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh basil for garnish (optional)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the individual cloves. Drizzle the garlic with olive oil and wrap it tightly in aluminum foil. Place the wrapped garlic in the oven and roast for 30-35 minutes, or until the cloves have softened and turned a golden brown. Once done, remove it from the oven and allow it to cool slightly. Squeeze the cloves out into a bowl and mash them lightly with a fork. Set aside.

    Prepare the Crockpot: In a large crockpot, combine the diced onion, cubed butternut squash, undrained diced tomatoes (including their juices), vegetable broth, dried sage, dried thyme, and red pepper flakes (if using). Season generously with salt and pepper. Stir everything together until well mixed.

      Incorporate the Roasted Garlic: Add the mashed roasted garlic to the mixture in the crockpot. Stir thoroughly to ensure an even distribution of flavors.

        Cook the Mixture: Cover the crockpot with its lid and cook on low for 4-6 hours or on high for 2-3 hours. The butternut squash should be tender when finished cooking.

          Cook the Pasta: About 15 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches al dente. Drain the pasta and set it aside.

            Combine and Finish: Once the butternut squash is tender, gently stir in the chopped baby spinach and the cooked pasta into the crockpot. Add the shredded mozzarella cheese and mix until everything is well combined, allowing the cheese to melt into the warm mixture. Taste the dish and adjust the seasoning with additional salt and pepper if needed.

              Serve: Scoop the cozy pasta into serving bowls. Top each serving with a sprinkle of grated Parmesan cheese and garnish with fresh basil if desired. Enjoy the warm, comforting flavors of this fall-inspired dish!

                Prep Time, Total Time, Servings:

                  15 minutes | 6-7 hours | 6 servings