Description
Indulge in the creamy and comforting flavors of this Butternut Squash Pasta, a perfect dish for the fall season. Velvety butternut squash sauce coats al dente pasta, creating a satisfying and flavorful meal that’s sure to become a favorite in your recipe rotation.
Ingredients
Scale
Pasta:
- 12 oz pasta, such as penne or fettuccine
Sauce:
- 2 tbsp olive oil
- 3 cups cubed butternut squash
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp ground nutmeg
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh sage or parsley for garnish
Instructions
- Cook the pasta: Cook pasta according to package directions until al dente; drain and reserve ½ cup pasta water.
- Sauté the squash: In a large skillet, heat olive oil over medium heat. Add butternut squash and onion and sauté for 8–10 minutes until softened. Add garlic and cook another minute.
- Make the sauce: Pour in broth, cover, and simmer 10 minutes until squash is tender. Transfer squash mixture to a blender or use an immersion blender to puree until smooth. Return sauce to the skillet, stir in heavy cream, Parmesan cheese, nutmeg, red pepper flakes if using, and butter.
- Combine and garnish: Toss cooked pasta in the sauce, adding reserved pasta water as needed to reach desired consistency. Season with salt and black pepper. Garnish with fresh sage or parsley before serving.
Notes
- Roast the butternut squash before blending for a deeper, caramelized flavor.
- Use gluten-free pasta if desired.
- Add crispy pancetta or bacon for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
