Description

This easy butternut squash pasta recipe is a comforting, creamy dish that is perfect for busy weeknights. Roasted butternut squash serves as a nutrient-rich base for a velvety sauce, making it a family favorite.

Ingredients

Scale

1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
2 tablespoons Olive Oil
1 teaspoon Salt, divided
½ teaspoon Black Pepper, divided
1 Yellow Onion, chopped
3 cloves Garlic, minced
4 cups Vegetable Broth
½ cup Heavy Cream (or full-fat coconut milk for a dairy-free option)
½ cup Freshly Grated Parmesan Cheese, plus more for serving
16 ounces Pasta (such as penne, rigatoni, or fettuccine)
¼ teaspoon Ground Nutmeg
Pinch of Red Pepper Flakes (optional, for a little kick)
Fresh Sage Leaves (about 6-8), chopped, plus more for garnish
Fresh Parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread the squash in a single layer. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and chopped fresh sage, cooking for another minute until fragrant
Add the vegetable broth to the pot. Bring to a simmer, then reduce heat and let it gently bubble for about 5 minutes
Meanwhile, cook the pasta according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1 cup of the starchy pasta water before draining
Once the butternut squash is roasted, carefully add it to the pot with the onion, garlic, and broth. Using an immersion blender, blend the mixture directly in the pot until smooth and creamy. If using a regular blender, blend in batches and return to the pot
Stir in the heavy cream, ½ cup of Parmesan cheese, the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and ground nutmeg. Taste and adjust seasonings as needed
Add the cooked and drained pasta to the pot with the butternut squash sauce. Toss well to coat every strand of pasta, adding reserved pasta water as needed to reach desired consistency
Serve immediately, garnished with more freshly grated Parmesan cheese, fresh parsley, and extra fresh sage leaves if desired

Notes

For a gluten-free option, use your favorite gluten-free pasta.

To make this a dairy-free butternut squash pasta, substitute the heavy cream with full-fat coconut milk or a creamy oat milk, and use a dairy-free Parmesan alternative.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 9g
Sodium: 650mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 8g
Protein: 15g
Cholesterol: 30mg