Butternut Squash Pasta

Butternut Squash Pasta is a creamy and flavorful dish that combines the natural sweetness of roasted squash with savory herbs and a velvety sauce.

Perfect for fall, this comforting recipe is easy to prepare and versatile enough for weeknight dinners or special occasions. Whether you pair it with pasta, zoodles, or a gluten-free option, it’s sure to be a hit.

Kitchen Equipment Needed

• Baking sheet
• Blender or food processor
• Large pot
• Skillet
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Ingredients Overview

• Butternut Squash: The star of the dish, lending natural sweetness and creaminess.
• Pasta: Choose your favorite type, such as spaghetti, fettuccine, or penne.
• Herbs: Sage and thyme add warmth and depth to the sauce.
• Cream and Cheese: For a luxurious texture and flavor.

Ingredients

• 1 medium butternut squash (about 3 cups cubed)
• 2 tbsp olive oil
• Salt and pepper to taste
• 12 oz pasta of your choice
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Fresh sage or thyme leaves for garnish

Step-by-Step Instructions

1. Prepare the Butternut Squash:
   • Preheat your oven to 400°F (200°C).
   • Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
   • Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the Pasta:
   • While the squash is roasting, bring a large pot of salted water to a boil.
   • Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Make the Sauce:
   • In a skillet, melt the butter over medium heat.
   • Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
   • Add the roasted butternut squash and broth, stirring to combine.
   • Transfer the mixture to a blender or food processor and blend until smooth. Add the cream and blend again.
4. Combine Pasta and Sauce:
   • Return the sauce to the skillet over low heat. Stir in the Parmesan cheese and nutmeg.
   • Add the cooked pasta to the skillet, tossing to coat. Use the reserved pasta water to thin the sauce to your desired consistency.
5. Serve:
   • Garnish with fresh sage or thyme leaves and additional Parmesan if desired.

Recipe Tips

• Customize the Pasta: Use gluten-free pasta, zucchini noodles, or whole wheat pasta for dietary preferences.
• Roast the Squash in Advance: Save time by roasting the squash a day ahead and storing it in the fridge.
• Add Protein: Top with grilled chicken, shrimp, or crispy pancetta for a heartier meal.

What to Serve With This Recipe

• Salad: Pair with a simple arugula or mixed greens salad.
• Bread: Serve with garlic bread or a warm baguette.
• Wine: A crisp white wine like Sauvignon Blanc or Chardonnay complements the flavors beautifully.

Frequently Asked Questions

Can I make this recipe vegan?
Yes, substitute heavy cream with coconut cream and Parmesan with nutritional yeast or a vegan cheese alternative.

Can I freeze the sauce?
Absolutely! Store the sauce in an airtight container for up to 3 months. Thaw and reheat before tossing with pasta.

What other vegetables can I add?
Roasted red peppers, spinach, or mushrooms are great additions.

Butternut Squash Pasta

Butternut Squash Pasta is a creamy and flavorful dish that combines the natural sweetness of roasted squash with savory herbs and a velvety sauce.

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Equipment

• Baking sheet
• Blender or food processor
• Large pot
• Skillet
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

• 1 medium butternut squash about 3 cups cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 12 oz pasta of your choice
• 2 tbsp unsalted butter
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/2 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg

Instructions

 

• Prepare the Butternut Squash:
• Preheat your oven to 400°F (200°C).
• Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
• Roast for 25-30 minutes, or until tender and slightly caramelized.
• Cook the Pasta:
• While the squash is roasting, bring a large pot of salted water to a boil.
• Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
• Make the Sauce:
• In a skillet, melt the butter over medium heat.
• Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
• Add the roasted butternut squash and broth, stirring to combine.
• Transfer the mixture to a blender or food processor and blend until smooth. Add the cream and blend again.
• Combine Pasta and Sauce:
• Return the sauce to the skillet over low heat. Stir in the Parmesan cheese and nutmeg.
• Add the cooked pasta to the skillet, tossing to coat. Use the reserved pasta water to thin the sauce to your desired consistency.