This Butternut Squash Pasta is a cozy dish that’s packed with flavor! The creamy squash sauce hugs every noodle, making it comforting and fun to eat.
Honestly, who knew veggies could taste this good? I love how easy it is to whip up—just roast the squash and blend it into a sauce. Perfect for a warm dinner! 🍝
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! It’s sweet and creamy when roasted. If you can’t find butternut squash, try using pumpkin or sweet potatoes as a tasty alternative.
Pasta: I love using fettuccine or tagliatelle for this recipe, but any pasta type you enjoy will work. Penne or rotini could be fun choices too!
Olive Oil: Extra virgin olive oil adds flavor and richness. If you’re out, you could use vegetable oil or avocado oil as a substitute.
Heavy Cream: This makes the sauce creamy and rich. If you prefer a lighter option, full-fat coconut milk works well for a dairy-free version.
Parmesan Cheese: For that classic cheesy taste, use Parmesan. In a pinch, pecorino cheese or nutritional yeast (for dairy-free) can be good substitutes!
How Do I Get the Butternut Squash Super Creamy?
Roasting the butternut squash is key to enhancing its natural sweetness. Follow these steps to ensure it’s perfectly creamy:
- Preheat your oven to 400°F (200°C) to get it nice and hot.
- Cube the squash and toss it with olive oil, salt, and pepper. Spread it in a single layer for even cooking.
- Roast for 25-30 minutes until tender and caramelized. This brings out the natural sugars!
- Then, blend half of the roasted squash with cream and cheese until smooth to make that delicious sauce.
Taking the time to roast the squash properly is what makes the sauce so creamy and flavorful!
How to Make Butternut Squash Pasta
Ingredients You’ll Need:
Pasta and Veggies:
- 12 oz (340 g) fettuccine or tagliatelle pasta
- 1 medium butternut squash (about 2-3 pounds), peeled and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
Flavor Base:
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
Creamy Sauce:
- 1/2 cup heavy cream or full-fat coconut milk for a lighter sauce
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup vegetable or chicken broth (optional, for thinning sauce)
Garnish:
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This delicious Butternut Squash Pasta will take about 15 minutes to prep and need around 30-35 minutes total to cook. You’ll spend some time roasting the squash, cooking the pasta, and mixing everything together. The result is a cozy, comforting dish perfect for any day!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper to taste. Place the cubes in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes or until the squash is tender and slightly caramelized. Remember to stir halfway through for even cooking!
2. Cook the Pasta:
While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, save 1/2 cup of the pasta water for later. Drain the pasta and set it aside.
3. Sauté the Shallots and Mushrooms:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped shallot and cook until it becomes translucent, about 2 minutes. Then, add minced garlic and sliced mushrooms (if using) to the skillet. Cook for about 5 minutes until the mushrooms are softened and golden. Season with salt and pepper to taste.
4. Create the Creamy Sauce:
Take half of the roasted butternut squash and place it in a blender or food processor. Add the heavy cream and Parmesan cheese. Blend until you reach a smooth and creamy consistency. If the sauce is thick, you can add some of that reserved pasta water or vegetable broth to thin it out to your liking.
5. Combine Everything Together:
Pour the creamy butternut squash sauce back into the skillet with the sautéed mushrooms, stirring over low heat just to warm everything through. Adjust the seasoning with more salt and pepper if needed.
6. Finish the Pasta Dish:
Now, toss in the cooked pasta and any remaining roasted squash cubes. Gently mix until the pasta is well coated with that lovely creamy sauce.
7. Serve and Enjoy:
Dish up your cozy Butternut Squash Pasta hot. Garnish with freshly chopped parsley or chives and sprinkle more Parmesan cheese on top. Enjoy your delicious creation!
This pasta is not only hearty but also showcases the wonderful flavors of autumn. It’s sure to be a hit at the dinner table, so dig in and enjoy!
Can I Use Other Types of Pasta?
Absolutely! While fettuccine or tagliatelle works great, you can substitute with any pasta shape you prefer, like penne, rigatoni, or even whole wheat pasta for a healthier option.
What Can I Substitute for Heavy Cream?
If you want a lighter alternative, full-fat coconut milk is an excellent option. You can also use half-and-half or Greek yogurt for a twist on the creaminess, but keep in mind that it may alter the flavor slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens while stored.
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply omit the Parmesan cheese or use a vegan substitute. For the cream, substitute with a plant-based cream or coconut milk, and ensure any broth used is vegetable-based.
