Description
This Butternut Squash Pasta is a creamy, comforting dish featuring tender butternut squash blended into a rich sauce with hints of garlic, nutmeg, and Parmesan. Perfectly cooked pasta is tossed in this luscious sauce, creating a flavorful and satisfying meal that’s both easy to prepare and elegant enough for any occasion.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Sauce
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
- Sauté the squash: Heat olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
- Add garlic: Stir in the minced garlic and continue cooking for another minute until fragrant, being careful not to burn the garlic.
- Simmer with broth: Pour in the vegetable broth, cover the skillet with a lid, and let the squash cook for 10-12 minutes until it becomes tender enough to blend smoothly.
- Blend the sauce: Carefully transfer the cooked squash mixture to a blender. Add the heavy cream, nutmeg, salt, and black pepper. Blend until the sauce is completely smooth and creamy.
- Finish the sauce: Pour the blended sauce back into the skillet over low heat. Stir in the butter and grated Parmesan cheese if using. Adjust salt and pepper to taste.
- Toss pasta and sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the creamy butternut squash sauce. Add a splash of reserved pasta water if the sauce needs thinning.
- Serve: Plate the pasta warm. Garnish with chopped fresh parsley and red pepper flakes, if desired, for an extra hint of spice and color.
Notes
- If you want a dairy-free option, substitute heavy cream with coconut milk and omit the Parmesan cheese.
- Use freshly grated Parmesan for best flavor if using cheese.
- Red pepper flakes add a spicy kick but are optional based on your heat preference.
- Save a bit of pasta water when draining to adjust the sauce consistency if necessary.
- This recipe works well with various pasta shapes like penne, fettuccine, or spaghetti.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
