This butternut squash pasta is incredibly creamy, comforting, and perfect for a cozy weeknight meal. It’s surprisingly easy to make and tastes like a warm hug in a bowl, a great way to enjoy fall flavors.
Key Ingredients & Substitutions:
- Butternut Squash: Essential for the flavor. You can buy pre-cut squash to save time.
- Onion & Garlic: Aromatic base. Shallots can be used instead of onion.
- Vegetable Broth: Creates the sauce. Chicken broth works too if you’re not strictly vegetarian.
- Cream or Milk: For creaminess. Heavy cream offers the richest result, but whole milk or even unsweetened almond milk can be used for a lighter version.
- Pasta: Any shape works! Penne, rotini, or fettuccine are great choices.
- Nutmeg: Brings out the squash’s flavor. Don’t skip this!
Ingredients:
Main:
* 1 medium butternut squash (about 2-3 pounds), peeled, deseeded, and cubed
* 1 tablespoon olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 3 cups vegetable broth
* ½ cup heavy cream (or milk of choice)
* ½ teaspoon salt
* ¼ teaspoon black pepper
* Pinch of ground nutmeg
* 12 ounces pasta of your choice
Optional Garnish:
* Fresh parsley, chopped
* Grated Parmesan cheese (if not dairy-free)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 450 (varies with pasta and cream choice)
- Tools Needed: Large pot, large skillet or Dutch oven, immersion blender or regular blender
Step-by-Step Instructions:
1. Roast or Boil the Butternut Squash
You have two options for cooking the butternut squash. For deeper flavor, preheat your oven to 400°F (200°C), toss the cubed squash with a drizzle of olive oil, and roast for 20-25 minutes until tender. Alternatively, you can boil the squash in lightly salted water for about 15-20 minutes until very tender.
2. Cook the Aromatics
While the squash cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Simmer the Sauce Base
Add the cooked butternut squash to the skillet with the onions and garlic. Pour in the vegetable broth, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes to allow the flavors to meld.
4. Blend the Sauce
Carefully transfer the squash mixture to a blender or use an immersion blender directly in the pot. Blend until the sauce is completely smooth and creamy. If using a regular blender, be cautious with hot liquids and blend in batches.
5. Cook the Pasta
While blending, cook your chosen pasta according to package directions in a separate large pot of salted boiling water until al dente. Reserve about ½ cup of the pasta cooking water before draining.
6. Combine and Finish
Return the smooth butternut squash sauce to the skillet (if you transferred it). Stir in the heavy cream. Add the drained pasta to the sauce. Toss everything together, adding a splash or two of the reserved pasta water if needed to reach your desired consistency.
7. Serve and Garnish
Serve your creamy butternut squash pasta immediately. Garnish with fresh chopped parsley or grated Parmesan cheese, if desired.
Storage Instructions:
Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a saucepan over low heat, adding a splash of vegetable broth or milk to loosen the sauce if it has thickened.
Frequently Asked Questions (FAQ):
Q: Can I use frozen butternut squash?
A: Yes, you can use frozen cubed butternut squash. You may need to cook it a little longer until tender.
Q: Is this recipe dairy-free?
A: You can make it dairy-free by using a plant-based milk (like unsweetened almond or cashew milk) instead of heavy cream and omitting the Parmesan.
Q: Can I make this ahead of time?
A: The butternut squash sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently and add freshly cooked pasta.
Q: What kind of pasta works best?
A: Shorter pasta shapes like penne, rigatoni, or fusilli work well as the sauce clings nicely. Long pasta like fettuccine is also delicious.
Q: How can I add protein to this dish?
A: Grilled chicken, roasted chickpeas, or sautéed spinach make great additions to this butternut squash pasta.
Q: My sauce is too thick/thin. What can I do?
A: If it’s too thick, add more vegetable broth or pasta water until desired consistency. If too thin, simmer uncovered for a few extra minutes to reduce.