Creamy Butternut Squash Pasta
This luxurious pasta transforms roasted butternut squash into a velvety, rich sauce that's both comforting and nutritionally superior to traditional cream-based alternatives. The natural sweetness of squash pairs perfectly with aromatic herbs and garlic, creating a dish that embodies autumn on a plate.
Equipment
- Baking Sheet
- Blender or Food Processor
- Large Skillet
- Large Pot
Ingredients
For the Roasted Butternut Squash
- 1 medium butternut squash about 2-3 pounds, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 3 cloves garlic unpeeled
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch nutmeg
For the Pasta and Sauce
- 12 ounces pasta fettuccine, penne, or rigatoni
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream substitute coconut cream for dairy-free option
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese plus more for serving (use nutritional yeast for vegan option)
- 1 tablespoon fresh thyme leaves
- salt and pepper to taste
For Garnish
- crispy sage leaves
- toasted pine nuts or pumpkin seeds
- red pepper flakes optional
- extra virgin olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a large baking sheet. Add the unpeeled garlic cloves, drizzle with olive oil, and sprinkle with chopped sage, salt, pepper, and nutmeg. Toss everything together until the squash is evenly coated.
- Spread the squash in a single layer and roast for 25-30 minutes, stirring halfway through, until the squash is fork-tender and beginning to caramelize at the edges.
- While the squash is roasting, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about ½ cup of the starchy pasta water.
- In a large skillet over medium heat, add the tablespoon of olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Once the butternut squash is roasted, remove from the oven and let cool slightly. Squeeze the roasted garlic cloves from their skins. Transfer the roasted squash, roasted garlic, and all the flavorful oil and bits from the baking sheet to a blender or food processor.
- Add the broth to the blender and blend until smooth and velvety.
- Add the butternut squash puree to the skillet with the sautéed onions and garlic. Stir in the heavy cream and bring to a gentle simmer.
- Add the drained pasta directly to the sauce along with a splash of the reserved pasta water. Toss everything together, adding more pasta water as needed to reach your desired consistency.
- Fold in the Parmesan cheese and fresh thyme leaves. Taste and adjust seasoning with salt and pepper if needed.
- Transfer the pasta to serving bowls. Garnish with crispy sage leaves, toasted pine nuts or pumpkin seeds, additional Parmesan cheese, and a light drizzle of high-quality olive oil. Add red pepper flakes if desired.
Notes
For crispy sage leaves, quickly fry fresh sage leaves in a bit of olive oil for about 30 seconds until crisp.
Pre-cut butternut squash can be used to save time.
The sauce can be made up to 3 days ahead and refrigerated until needed.
For a vegan version, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
For a lighter version, substitute Greek yogurt for the heavy cream.
Gluten-free pasta can be used for those with dietary restrictions.
Nutrition
Calories: 425kcalCarbohydrates: 62gProtein: 12gFat: 16gSaturated Fat: 6gCholesterol: 30mgSodium: 650mgFiber: 7gSugar: 8gVitamin A: 435IUVitamin C: 45mgCalcium: 15mgIron: 15mg
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