Description
Creamy Butternut Squash Pasta combines the sweet, earthy flavor of roasted butternut squash with creamy pasta for a comforting, wholesome dish.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup vegetable or chicken broth
- 1 cup heavy cream (or a dairy-free alternative)
- 1 pound pasta (penne, spaghetti, or fettuccine)
- 1/2 teaspoon nutmeg (optional)
- Fresh basil or parsley for garnish
- Parmesan cheese for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss it with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- While the squash roasts, heat olive oil in a large skillet. Sauté the diced onion for about 5 minutes, then add garlic and cook for another minute.
- Once the squash is roasted, add it to the skillet with the onion and garlic. Pour in the broth and blend until smooth using an immersion blender or regular blender.
- Cook the pasta according to package instructions. Drain and reserve a cup of pasta cooking water.
- Mix the drained pasta with the squash sauce, adding reserved pasta water to reach desired sauce consistency. Season with nutmeg, salt, and pepper.
- Serve garnished with fresh basil or parsley and optional Parmesan cheese.
Notes
- Butternut squash can be swapped with other winter squashes like pumpkin or sweet potato.
- Use coconut milk instead of heavy cream for a vegan option.
- For a lighter version, use reduced-fat cream.
- Parmesan can be replaced with nutritional yeast for a dairy-free alternative.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Creamy Butternut Squash Pasta, vegan squash pasta, healthy fall pasta, butternut squash recipe, creamy pasta dish