Description
Creamy Butternut Squash Pasta is a comforting and easy-to-make dish featuring a luscious, velvety sauce made from naturally sweet roasted butternut squash. This recipe offers a perfect balance of creamy texture and hearty substance, ideal for cozy weeknight dinners. It is customizable for various diets and garnished to enhance flavor and presentation.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (peeled, diced into small cubes)
- 8 oz pasta of your choice (fettuccine, penne, or spaghetti)
- 3 cloves garlic (minced)
- 1 small onion (chopped)
- 1 to 1¼ cups vegetable broth
- ½ to ¾ cup heavy cream or coconut milk
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs like sage or thyme (optional, chopped)
Instructions
- Prepare the butternut squash: Peel and dice the butternut squash into small cubes to ensure even cooking. Roast in the oven at 400°F (200°C) for 25-30 minutes or boil until tender, which enhances the natural sweetness and makes blending smoother.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining to help adjust the sauce consistency if needed.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Add minced garlic and chopped onion, cooking gently until softened and fragrant, which forms the savory base of the sauce.
- Blend the sauce: In a blender or food processor, combine roasted butternut squash, sautéed garlic and onion, vegetable broth, and cream or coconut milk. Blend until smooth and creamy. Pour the blended sauce back into the pan.
- Simmer and season: Warm the sauce gently on low heat, stirring occasionally. Season with salt, pepper, and fresh herbs if using. Stir in Parmesan cheese for richness. Adjust texture by adding reserved pasta water to reach desired consistency.
- Combine pasta and sauce: Toss the cooked pasta into the warm sauce, ensuring every piece is thoroughly coated with the creamy butternut squash sauce. Serve immediately with optional garnishes.
Notes
- Use fresh butternut squash for best flavor and natural sweetness.
- Don’t overcook the pasta; aim for al dente to maintain texture when mixed with sauce.
- Roasting the squash deepens its flavor more than boiling.
- Reserving pasta water helps emulsify and thicken the sauce perfectly.
- Season gradually and taste frequently to balance salt and pepper without overpowering subtle flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Boiling, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 25 mg