Description
This Creamy Butternut Squash Pasta is a comforting and velvety dish featuring roasted butternut squash blended into a smooth, flavorful sauce with garlic, onion, and a touch of cream. Perfect for chilly evenings, this pasta combines warmth and simplicity with optional add-ins like fresh herbs, crispy bacon, or toasted walnuts for a personalized twist.
Ingredients
Scale
Butternut Squash and Seasonings
- 1 medium butternut squash, peeled & cubed
- 3 tbsp olive oil, divided
- Salt & black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp nutmeg
Pasta and Sauce
- 1 lb pasta (penne, rigatoni, or fettuccine)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2–3/4 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan (plus more for serving)
Optional Add-ins
- Fresh sage
- Fresh thyme
- Crispy bacon
- Toasted walnuts
- Spinach
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, salt, black pepper, smoked paprika, and nutmeg. Spread the squash on a baking sheet and roast for 25 to 30 minutes until tender and lightly caramelized.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add your choice of pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Build the Sauce: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for about 30 seconds until fragrant. Add the roasted butternut squash and vegetable broth to the skillet, simmering for 3 to 4 minutes.
- Blend the Sauce: Using an immersion blender or transferring to a countertop blender, blend the squash mixture until smooth and creamy.
- Finish it Creamy: Return the blended sauce to the skillet and warm over low heat. Stir in the heavy cream (or half-and-half) and grated Parmesan cheese. Thin the sauce with reserved pasta water as needed to reach your desired consistency. Adjust seasoning with salt and pepper.
- Combine & Serve: Toss the cooked pasta with the creamy butternut squash sauce. Serve topped with extra Parmesan, cracked black pepper, and any optional add-ins like fresh sage, crispy bacon, or toasted walnuts for extra flavor and texture.
Notes
- For a vegan version, substitute heavy cream with coconut or cashew cream and replace Parmesan with nutritional yeast.
- To enhance flavor, try browning butter with fresh sage leaves and drizzle over the finished pasta.
- For a protein boost, add shredded rotisserie chicken or crispy pancetta to the dish.
- Add a pinch of chili flakes for a subtle spicy kick.
