Description
Creamy and delicious, this Butternut Squash Pasta is a comforting dish perfect for fall. The velvety sauce made from pureed butternut squash is rich and flavorful, coating every strand of pasta in a heavenly blend of flavors.
Ingredients
Scale
Pasta:
- 12 oz pasta (such as fettuccine or penne)
Sauce:
- 2 tablespoons olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 3 cups butternut squash (peeled and cubed)
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup heavy cream or coconut milk
- Chopped fresh sage or parsley (for garnish, optional)
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet, heat olive oil and sauté onion and garlic. Add butternut squash, broth, salt, pepper, and nutmeg. Simmer until squash is tender.
- Blend the sauce: Transfer the mixture to a blender and blend until smooth.
- Finish the dish: Return the sauce to the pan, stir in Parmesan and cream. Add cooked pasta and heat through. Serve with additional Parmesan and herbs.
Notes
- For a vegan version, use nutritional yeast and coconut milk.
- This sauce can be made ahead and stored in the fridge for up to 4 days.
- Enhance with sautéed spinach or crispy bacon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg
