Oh my goodness, let me tell you about this butternut squash pasta! It’s an absolute game-changer in my kitchen, and I can’t get enough of it! A while back, I was craving something comforting yet light, and I stumbled upon this recipe. As soon as I took my first bite, I was hooked! The creamy texture combined with the subtle sweetness of the roasted butternut squash just dances on your taste buds. Plus, it’s so easy to whip up—even on a busy weeknight! Seriously, if you have about 45 minutes, you can have a delicious meal that feels fancy but is totally straightforward. Trust me, your family will be asking for seconds!
Ingredients for Butternut Squash Pasta
- 12 oz pasta (your choice, I love using fettuccine!)
- 1 medium butternut squash, peeled and diced into bite-sized pieces
- 2 tbsp olive oil (for that lovely richness)
- 1 onion, chopped (I always go for yellow onions, they add great flavor)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 1 cup vegetable broth (homemade or store-bought works just fine)
- 1/2 cup heavy cream (for that dreamy, creamy texture)
- Salt and pepper to taste (don’t be shy, season it well!)
- 1/4 cup grated Parmesan cheese (adds a nice umami kick)
- Fresh basil for garnish (totally elevates the dish)
How to Prepare Butternut Squash Pasta
Alright, let’s dive into the magic of making this butternut squash pasta! Follow these steps, and you’ll have a creamy, dreamy dish that will make your kitchen smell divine. Ready? Here we go!
Preheat and Roast the Butternut Squash
First things first, preheat your oven to 400°F (200°C). This is super important because we want that butternut squash to roast perfectly! While the oven heats up, toss your diced squash in a bowl with olive oil, salt, and pepper. Make sure each piece is well-coated—this is where the flavor starts! Spread those beauties out on a baking sheet in a single layer and pop them in the oven for about 25-30 minutes. You want them to be tender and slightly caramelized because that’s where the magic happens. Just imagine the sweet aroma filling your kitchen!
Cook the Pasta
While the squash is roasting, let’s get that pasta cooking! Bring a large pot of salted water to a boil and add in your pasta. I usually follow the package instructions for cooking time, but remember, it’s all about that al dente texture! It should take around 8-10 minutes, but keep an eye on it. You want it to be just right, so it holds up well when we mix it with the sauce later. Once it’s done, reserve a little pasta water (about a cup) just in case you need to loosen the sauce later, then drain the rest and set it aside.
Make the Sauce
Now, for the best part! In a large skillet, heat a splash of olive oil over medium heat and toss in that chopped onion. Sauté it for about 3-4 minutes until it gets all soft and fragrant. Then, add the minced garlic and let it sizzle for another minute—oh, the smell is heavenly! Once your squash is roasted to perfection, add it to the skillet along with the vegetable broth and heavy cream. Now, here’s where the magic happens: blend everything together until it’s smooth! You can use an immersion blender (my favorite for easy cleanup!), or carefully transfer it to a regular blender. Just make sure to let it cool a bit before blending if you go that route. You want that rich, creamy sauce to be velvety smooth!
Combine Pasta and Sauce
Once your sauce is ready, it’s time for the grand finale! Add your cooked pasta to the skillet with the sauce and toss everything together until the pasta is well-coated. If it seems a bit thick, don’t forget about that reserved pasta water! A splash of it can help loosen things up and make the sauce adhere beautifully to the pasta. Stir in the grated Parmesan cheese, and let it melt into the sauce. This is when you taste it and adjust the seasoning if needed—maybe a little more salt or pepper to make it sing!
Serve and Garnish
Now for the best part: serving it up! I love to plate this pasta hot right out of the skillet. Top each serving with a sprinkle of fresh basil; it adds a pop of color and a burst of flavor that really elevates the dish. If you’re feeling fancy, you can add a little extra Parmesan on top too. Gather your loved ones around the table and watch their faces light up when they dig in—this butternut squash pasta is sure to be a hit!
Tips for Success with Butternut Squash Pasta
Alright, let’s make sure your butternut squash pasta turns out absolutely perfect! Here are some of my favorite tips and tricks that I’ve picked up along the way:
- Choose the Right Pasta: While I love fettuccine, feel free to use any pasta you adore! Penne or farfalle work great too. Just remember, the shape can affect how well the sauce clings to the noodles.
- Make it Vegan: If you’re looking for a vegan option, swap the heavy cream for coconut cream and use nutritional yeast instead of Parmesan. It adds a cheesy flavor without the dairy!
- Seasoning is Key: Don’t be shy with the salt and pepper! Taste your sauce as you go and adjust the seasoning. A little extra seasoning can make a world of difference.
- Add Some Spice: If you like a little kick, try adding a pinch of red pepper flakes to the garlic while it’s sautéing. It gives the dish a nice warmth!
- Use Fresh Herbs: While fresh basil is a wonderful garnish, don’t hesitate to experiment with other herbs like thyme or parsley. They can add different flavor profiles that are equally delicious!
- Storage Tips: If you have leftovers, store the pasta and sauce separately to prevent the noodles from getting mushy. It can last in the fridge for about 3 days!
- Roast Extra Squash: If you have any leftover roasted squash, toss it in salad or use it in other dishes. Waste not, want not, right?
With these tips, I’m confident you’ll nail this recipe every time! Enjoy the process and have fun experimenting a little—it’s all part of the joy of cooking!
Why You’ll Love This Recipe
- It’s incredibly easy to prepare, making it perfect for weeknight dinners.
- The creamy sauce is both rich and comforting, without feeling heavy.
- Butternut squash adds a natural sweetness and vibrant color to the dish.
- This recipe is vegetarian-friendly, satisfying meat lovers and vegetarians alike!
- It’s versatile—feel free to experiment with different pasta shapes or add-ins!
- Leftovers reheat beautifully, so it’s great for meal prep or lunches.
- Your kitchen will smell absolutely amazing while it’s cooking!
Nutritional Information for Butternut Squash Pasta
Okay, let’s talk numbers! While I’m all about enjoying delicious food, I know many of you like to keep an eye on the nutritional side too. Here’s a rough estimate of what you can expect from a serving of this butternut squash pasta:
- Calories: Approximately 450
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Sugar: 4g
- Sodium: 300mg
- Cholesterol: 40mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. If you swap out the heavy cream for a lighter option or choose a different type of pasta, that’ll change things up a bit! But no matter what, I promise this dish is a wholesome and satisfying choice. Enjoy every creamy, delicious bite!
Frequently Asked Questions about Butternut Squash Pasta
Can I use frozen butternut squash for this recipe?
Absolutely! Frozen butternut squash is super convenient. Just make sure to thaw it and pat it dry before roasting to avoid excess moisture. It’ll still give you that lovely flavor!
What type of pasta works best?
I love using fettuccine, but any pasta you enjoy will do! Penne, rotini, or even whole wheat pasta can work wonderfully. Just make sure to cook it al dente so it holds up well with the creamy sauce.
Can I make this dish ahead of time?
Yes, you can! I recommend preparing the sauce and cooking the pasta separately, then combining them just before serving. It helps keep the pasta from getting mushy. You can store both in the fridge for about 3 days!
How can I make this recipe gluten-free?
No problem at all! Just substitute the regular pasta with your favorite gluten-free variety. There are plenty of great options out there that taste fantastic in this dish.
Is it possible to make this dish vegan?
Definitely! For a vegan version, swap the heavy cream for coconut cream and use nutritional yeast in place of Parmesan cheese. It’ll still be creamy and delicious, trust me!
Butternut Squash Pasta: 7 Irresistibly Creamy Secrets
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy butternut squash pasta dish that is easy to prepare.
Ingredients
- 12 oz pasta
- 1 medium butternut squash, peeled and diced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes or until tender.
- Cook pasta according to package instructions.
- In a skillet, sauté onion and garlic until soft.
- Add roasted squash, vegetable broth, and cream to the skillet. Blend until smooth.
- Combine the sauce with cooked pasta.
- Stir in Parmesan cheese and mix well.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to use any pasta of your choice.
- Adjust seasoning based on preference.
- This dish can be made vegan by using coconut cream and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: butternut squash, pasta, creamy sauce, vegetarian pasta
