Creamy Butternut Squash Pasta is a delightful dish that brings warmth and comfort to any table. As the leaves change and the air turns crisp, this recipe becomes a staple in my kitchen, embodying the essence of fall. The rich, velvety texture of the butternut squash combined with al dente pasta creates a harmonious blend that is both satisfying and indulgent. Historically, butternut squash has been celebrated in various cuisines for its versatility and natural sweetness, making it a beloved ingredient in many households. People adore this dish not only for its creamy consistency but also for its ability to elevate a simple meal into something extraordinary. Whether youre hosting a dinner party or enjoying a cozy night in, creamy butternut squash pasta is sure to impress and delight your taste buds.
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1 pound pasta (fettuccine, penne, or your choice)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Fresh parsley, chopped, for garnish
- Optional: crushed red pepper flakes for heat
Preparing the Butternut Squash
First things first, lets get that butternut squash ready. Its the star of our dish, and we want it to shine!
- Preheat your oven to 400°F (200°C). This will help roast the squash to perfection.
- While the oven is heating, carefully peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon.
- Next, chop the squash into small, even cubes. This will ensure they cook evenly and blend smoothly later.
- In a large mixing bowl, toss the cubed squash with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and nutmeg. Make sure every piece is well-coated.
- Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Roast the squash in the preheated oven for about 25-30 minutes, or until its tender and slightly caramelized. Youll know its done when you can easily pierce it with a fork.
Making the Creamy Sauce
While the squash is roasting, lets prepare the creamy sauce that will bring everything together.
- Once the squash is done roasting, remove it from the oven and let it cool for a few minutes.
- Transfer the roasted squash to a blender or food processor. Add the vegetable broth and heavy cream (or coconut cream). Blend until smooth and creamy. If the mixture is too thick, you can add a little more broth to reach your desired consistency.
- Once blended, taste the sauce and adjust the seasoning with more salt, pepper, or nutmeg if needed. You want it to be flavorful and rich!
Cooking the Pasta
Now, lets get that pasta cooking while we finish up the sauce.
- In a large pot, bring salted water to a boil. Make sure to add enough salt; it should taste like the sea!
- Add your pasta of choice to the boiling water and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
- Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the rest. Do not rinse the pasta, as we want to keep that starchy goodness!
Combining Everything
Now comes the fun partbringing all the elements together for a delicious creamy butternut squash pasta!
- In the same pot you used to cook the pasta, return the drained pasta to the pot over low heat.
- Pour the creamy butternut squash sauce over the pasta. Stir gently to combine, ensuring that every piece of pasta is coated in that luscious sauce.
- If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency. This will also help the sauce cling to the pasta better.
- Stir in the grated Parmesan cheese (or nutritional yeast) until melted and well incorporated. This adds a wonderful depth of flavor!
- Finally, taste the pasta one last time and adjust the seasoning if necessary. If you like a little heat, sprinkle in some crushed red pepper flakes at this
Conclusion:
In summary, this creamy butternut squash pasta is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The rich, velvety sauce made from roasted butternut squash not only brings a delightful sweetness but also packs a nutritional punch, making it a wholesome choice for both vegetarians and meat-lovers alike. For serving suggestions, I love to top my pasta with a sprinkle of freshly grated Parmesan cheese and a handful of toasted pine nuts for that perfect crunch. You can also add sautéed spinach or kale for an extra boost of greens, or even toss in some crispy bacon or grilled chicken if youre craving a heartier meal. The beauty of this recipe lies in its versatility; feel free to experiment with different herbs like sage or thyme to find your perfect flavor combination. I wholeheartedly encourage you to give this creamy butternut squash pasta a try. I promise it will become a staple in your kitchen, just as it has in mine. Once youve made it, Id love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Lets spread the love for this delightful dish together! Print
Creamy Butternut Squash Pasta: A Deliciously Easy Recipe for Fall
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Enjoy a comforting bowl of creamy butternut squash pasta, featuring roasted squash blended into a rich sauce. This nutritious dish is perfect for cozy dinners and can easily be made vegan.
Ingredients
Scale- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1 pound pasta (fettuccine, penne, or your choice)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Fresh parsley, chopped, for garnish
- Optional: crushed red pepper flakes for heat
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds.
- Chop the squash into small, even cubes.
- In a large mixing bowl, toss the cubed squash with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and nutmeg until well-coated.
- Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper.
- Roast the squash for about 25-30 minutes, or until tender and slightly caramelized.
- Once the squash is done roasting, let it cool for a few minutes.
- Transfer the roasted squash to a blender or food processor. Add the vegetable broth and heavy cream (or coconut cream). Blend until smooth and creamy. Adjust consistency with more broth if needed.
- Taste the sauce and adjust seasoning with more salt, pepper, or nutmeg if necessary.
- In a large pot, bring salted water to a boil.
- Add your pasta of choice and cook according to package instructions until al dente. Stir occasionally.
- Reserve about 1 cup of pasta water, then drain the rest. Do not rinse the pasta.
- In the same pot, return the drained pasta over low heat.
- Pour the creamy butternut squash sauce over the pasta and stir gently to combine.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Stir in the grated Parmesan cheese (or nutritional yeast) until melted and well incorporated.
- Taste and adjust seasoning if necessary. Add crushed red pepper flakes for heat if desired.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan option, substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast.
- Feel free to add sautéed vegetables or protein of your choice for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes