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